Roman Braised Artichokes with Mint and Garlic

What you need

• 6 large globe artichokes, Roman or other tender variety, with stalks
• 1 lemon, halved
• 1 bunch fresh mint, Roman mint (mentuccia) if available
• 1 bunch flat-leaf parsley
• 3 cloves garlic
• salt, to taste
• black pepper, to taste
• 100 ml (scant 1/2 cup) extra virgin olive oil
• 170 ml (3/4 cup) dry white wine

Method

Restated from the original video

1. 1

   Snap off the dark outer leaves of each artichoke until only pale, tender leaves remain.

2. 2

   Trim the base with a small knife, cut off the top third of the leaves and peel the stalk, leaving about 5 cm (2 in) attached.

3. 3

   Rub every cut surface with the lemon as you go so the artichokes do not darken.

4. 4

   Gently open the centre of each artichoke with your fingers. If there is a hairy choke, scrape it out with a teaspoon.

5. 5

   Season the artichokes with salt and pepper inside and out.

6. 6

   Chop the mint, parsley and garlic together very finely and mix in a bowl.

7. 7

   Press the herb mixture into the centre of each artichoke, then squeeze the leaves lightly back together.

8. 8

   Choose a heavy pan just big enough to hold the artichokes snugly upright. Heat the olive oil in it over medium-high heat.

9. 9

   Set the artichokes upside down in the hot oil, stalks pointing up, and fry until the tops are golden, 4-5 min.

10. 10

    Pour in the wine and let it bubble for 1-2 min until the sharp alcohol smell fades.

11. 11

    Add hot water to come halfway up the artichokes and bring to a boil.

12. 12

    Cover, lower the heat and simmer until a knife slides easily into the base, 30-40 min. Shake the pan now and then and add a splash of water if it runs dry.

13. 13

    If the liquid is still thin, uncover and simmer for a few minutes to reduce it.

14. 14

    Serve warm or at room temperature with the pan juices spooned over.

Imported from ricette.giallozafferano.it. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.