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To prepare carciofi alla romana: remove
the tough outer leaves of the artichokes. Trim off the tips of the
leaves and the skin off the stem with a sharp knife. Do not cut off the
stem. Open the leaves and remove the beard from the center. Place the
artichokes in cold water and lemon juice, to avoid discoloration.
Wash and chop finely the wild mint and garlic. Remove the artichokes from the
water, open the leaves and fill the center with mint, garlic, salt and
pepper.
Then place them upside down tight against each other (with the stem up) in a
pot at least as tall as the artichokes. Salt and pepper to taste,
sprinkle olive oil, add as much cold water as needed to just cover the
artichokes, cover and let cook over medium heat for about one hour. Cool
and place them in a deep dish and cover with the cooking juice (if too
liquid, first reduce over a high flame).
Carciofi alla romana are best served warm, but may also be
served at room temperature.
Caution about seasoning liquid before cooking, since if it needs to be
reduced later it may be over salty.
Recipe courtesy of The Italian Trade Commission.
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