Artichokes Roman Style: Carciofi alla Romana

Total Time:
1 hr 30 min
Prep:
30 min
Cook:
1 hr

Yield:
Yield: 6 servings

CATEGORIES
Ingredients
  • 1 tablespoon chopped fresh parsley
  • 3 tablespoons chopped fresh mint
  • 2 cloves garlic, finely chopped
  • Salt, to taste
  • 1 tablespoon plus 3/4 cup extra-virgin olive oil
  • 6 artichokes, halved and trimmed of coarse (but not inner) leaves, choke removed, held in acidulated water
  • 1/2 cup dry white wine
  • 3/4 cup boiling water
Directions

In a small bowl, combine the parsley, mint, garlic, salt and 1 tablespoon olive oil. In the cavity of the artichoke from which the choke was removed, place 1 teaspoon of the herb mixture. Repeat this procedure with the remaining chokes. Arrange all chokes in a deep pan that keeps them close together, in other words, one that doesn?t give them room to fall over. Add the wine, boiling water, remaining oil and a pinch of salt. Cover and simmer on the stovetop 1 hour. Serve hot or at room temperature.

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    Recipe courtesy of Emeril Lagasse