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artichokes alla romana

Why a cooking blog must contain only original recipes and atypical? Sometimes it is nice to propose some recipes of their own tradition, which does as much as possible adjustments and / or alterations. The undersigned, who lived in Rome for 31 years and therefore can be considered to all effects a Roman by adoption, is closely tied to the Roman cuisine, and dishes stand out among the artichokes.
This is a very simple dish to prepare, like all simple dishes that require high quality raw materials. Firstly, all the artichoke should be Roman artichoke , the typical round shape, and among the herbs that are part of the sauce must be the mint that, compared to a classic mint flavor much more herbaceous. To complete the picture goes without saying that you must use extra virgin olive oil quality and better white wine of the Castelli Romani.
But let's get down to business with the recipe itself:



Ingredients 6 medium
Roman artichokes 2 cloves garlic

white wine parsley mint


extra virgin olive oil salt pepper


Mode Preparation

Clean the artichokes by depriving them of the stem (leaving only a small piece) and the outer leaves. Check and deprive them of any hay inside. Chop parsley, mint, salt, pepper and garlic. Place the mixture into each artichoke, then place them upside down in a pan, making sure that they are perfectly framed. Fill the pan with hot oil, white wine and a bit 'out of liquid water leaving only the stems of the artichokes.
Cook with the lid on medium heat for about 35 minutes. To be enjoyed warm or at room temperature.