Carciofi alla Romana

Ingredients · 4 servings

• 4Romanesco artichoke, trimmed with stems attached
• 15 gMint, finely chopped
• 2 cloveGarlic, finely chopped
• 10 gParsley, finely chopped
• 80 gOlive oil
• 6 gSalt
• 1 gBlack pepper, freshly ground
• 300 mlWater

Equipment

stovetop, bowl, knife, spoon, cutting board, heavy pot, lid, tongs, serving platter

Instructions

1. 1
   Gather Ingredients

   Gather artichokes, herbs, garlic, oil, seasonings, water, a bowl, knife, spoon, cutting board, heavy pot, lid, and tongs. · 5 min

   What to look for: All ingredients are measured and tools are within reach.

2. 2
   Trim Artichokes

   Trim tough outer leaves, peel stems, cut off thorny tips, and open the centers gently with your fingers. · 15 min

   What to look for: Artichokes look neat, pale green, and the centers are open enough for filling.

3. 3
   Mix Herb Filling

   Chop mint, parsley, and garlic together, then stir with 25 g olive oil, salt, and black pepper to make a moist paste. · 5 min

   What to look for: The filling is green, fragrant, and lightly glossy.

4. 4
   Fill Artichokes

   Rub the herb paste into the centers and between the leaves, keeping the stems attached and the heads compact. · 5 min

   What to look for: Herbs are tucked inside each artichoke without tearing the leaves.

5. 5
   Arrange In Pot

   Place the artichokes head down with stems up in a snug pot, then pour in remaining olive oil and water. · 3 min

   What to look for: Artichokes stand close together with stems pointing upward.

6. 6
   Braise Gently

   Cover and simmer over low heat until the bases are tender and the liquid is glossy, adding a little water only if the pot dries. · 35 min

   What to look for: The leaves relax, the stems soften, and the cooking juices look shiny.

7. 7
   Serve Stem Up

   Transfer the artichokes to a platter stem up, spoon the warm cooking juices over them, and serve as a side dish. · 2 min

   What to look for: Artichokes are glossy, upright, and coated with herb scented oil.