Roman style artichokes are a traditional Roman dish, a tasty side dish, served with meat, especially lamb. The variety of artichokes necessary for this recipe is the Romanesco or violet artichoke, which stands out from the others for its rounder shape and non-thorny leaves. Prepare a mince with garlic, parsley and mint (or better yet mint, a type of wild mint with a flavor reminiscent of a cross between mint and oregano), to flavor the inside of the artichokes. The Roman artichokes are cooked in a steel pan with high edges, close together, so that the leaves do not open during cooking.
Ingredients
Tools
Steps
Clean the artichokes, removing the hardest outer leaves, clean the dark green part of the stem and cut the tip of the artichokes. Pass the lemon all over the artichoke and soak in water and lemon juice, to prevent the artichoke from becoming dark. Proceed in the same way with all the artichokes. Wash and chop the parsley, mint and garlic. Spread the leaves slightly, add salt and insert the chopped herbs inside. In a saucepan, add the oil and heat, add the artichokes upside down and a few tablespoons of water. Close with a lid and leave to cook for approximately 30 minutes. Check, add more water if necessary.
Cook’s tips
Wetting the artichokes with lemon juice prevents the artichoke from oxidizing.
They can be stored cooked in the refrigerator for 3-4 days.
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Varied doses for servings