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How to artichokes roman style 🇮🇹 carciofi alla romana

Artichokes; a love story. An Arabian prince heard of a peasant girl selling this strange vegetable. Went to discover, fell in love and married the girl.

8
STEPS
INGREDIENTS
Baby artichokes. Or poivrade in French

Baby artichokes. Or poivrade in French

Peel and core the artichokes. Cut in half and  as you go put them in water- lemon. To prevent oxidation and becoming black

Peel and core the artichokes. Cut in half and as you go put them in water- lemon. To prevent oxidation and becoming black

Prepare the garnish- stuffing.

Prepare the garnish- stuffing.

Squeeze 1 lemon add olive oil peel and crush the garlic add to the lemon-oil.  Mince the parsley and the mint.

Squeeze 1 lemon add olive oil peel and crush the garlic add to the lemon-oil. Mince the parsley and the mint.

Arrange the artichokes in a cooking pot

Arrange the artichokes in a cooking pot

In each half artichoke, put a teaspoon of the mixture. If some remains just add them in the pot. Add 2TBsp water 1-2 TBsp olive oil. Cover. Bring to a boil.  Cook on low for 1 hr or until tender

In each half artichoke, put a teaspoon of the mixture. If some remains just add them in the pot. Add 2TBsp water 1-2 TBsp olive oil. Cover. Bring to a boil. Cook on low for 1 hr or until tender

Add few branches of parsley.  Optional

Add few branches of parsley. Optional

After 1 hr. serve hot or cold

After 1 hr. serve hot or cold

  • 1.0kg baby artichokes 10-pealed
  • 4.0 Garlic crushed
  • 1.0bnch Parsley branches
  • 3.0 Mint branches 20 leaves
  • 2.0Tbsp Olive oil or more
  • 2.0 Lemon
  • 2.0Tbsp Water or more