This dish is typical of Rome and Lazio.
Ingredients for 4 people
25 gr finely chopped flat-leaf parsley
3 garlic cloves, finely chopped
3 bunches fresh mint, finely chopped
240 ml extra-virgin olive oil
8 large globe artichokes
Juice of 1 lemon
Salt and Pepper
Combine the parsley, garlic, and mint in a bowl. Add 1 tablespoon olive oil and season with salt and pepper.
Peel the external leaves off the artichokes, then use a knife to trim them from the bottom upward, removing the leaves and giving them a rounded shape; clean the stems.
To prevent blackening soak theam in water acidulated with lemon juice,
Gently open the artichokes and with a teaspoon remove any of the central downy heart (the “choke”),
Fill the interior with the prepared mixture.
Close and arrange in tight rows in a wide pan with relatively high sides.
Pour over them the remaining extra-virgin olive oil, then add water until they are nearly completely submerged.
Cover the pan and cook over moderate heat until they are tender and the sauce has reduced. They can be served hot or cold.