Carciofi alla Romana

These artichokes exude a characteristic fragrance of Rome – that of wild mint. It is used primarily as an antipasto or first course.

4 artichokes, with stems attached
2-3 T. parsley, finely chopped
1 T. garlic, finely chopped
2-3 T. fresh mint leaves, finely chopped
1/2 C. olive oil
Salt & pepper

Prepare the artichokes for stuffing as previously described. Mix the parsley, garlic and mint with some olive oil, salt and pepper. Reserve 1/3 of the mixture and press the remaining mixture into the cavity and between the leaves of the artichokes. Place the artichokes upside-down, tight against each other (stem up) in a heavy bottomed casserole. Drizzle with olive oil and as much cold water and/or chicken broth as necessary to cover 1/2 of the artichoke. Cover the casserole and cook over medium heat for 30 min. or until tender when pierced with a knife.

Remove the artichokes to a deep platter and cover with the cooking liquid. If there is too much liquid, reduce the liquid over a high flame (be careful about over salting during cooking if the liquid is to be reduced) . Serve warm or at room temperature garnished with fresh lemon.