Ingredienti:

  • 4 carciofi varietà Mammola (Romanesco)
  • 1 limone grande
  • 1 mazzetto di mentuccia romana (nepitella)
  • 1 mazzetto di prezzemolo liscio
  • 2 cloves garlic
  • 100 ml extra virgin olive oil
  • 150 ml water
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper

Istruzioni:

  1. Prepare a large bowl with cold water and the juice of one lemon to prevent oxidation.
  2. Clean the artichokes by removing the tough outer leaves (bracts) until you reach the tender, light-colored heart. Trim the base and shorten the stem to about 5-6 cm, peeling the fibrous outer layer.
  3. Immediately immerse the cleaned artichokes in the lemon water.
  4. Prepare the aromatic mixture by finely chopping the mint, parsley, and garlic (with the core removed). Mix the herbs with salt and pepper in a small bowl.
  5. Take the artichokes, drain them, and gently open the central leaves with your fingers. Insert a generous amount of the aromatic mixture into the heart of each artichoke.
  6. In a tall-sided and narrow saucepan, place the artichokes upside down, so that they are close together and do not tip over.
  7. Pour in the extra virgin olive oil and water (the liquid should reach about halfway up the body of the artichoke).
  8. Cover with a tight-fitting lid and cook over medium-low heat for about 40 minutes. The artichokes will be ready when the tines of a fork easily penetrate the base of the artichoke.