artichokes alla romana

prep time:  tbd
cook time:  30 minutes
servings:  6

12 small or 6 large globe artichokes
olive oil
3 tablespoons flat-leaf parsley - finely chopped
3 tablespoons fresh mint - finely chopped
3 garlic cloves - peeled and crushed with salt
1 1/2 lemons - quartered

1.  with a small, sharp knife, prepare the artichokes by first cutting the talks, leaving about 2 inches, then peel them, leaving only the pale tender center - cut or break off the tough outer leaves, starting a the base, so that you are left with the pale inner heart.  trim the tops if ought or sharp.

2.  in a bowl, mix the parsley, mint, garlic, pepper to taste, 6 tablespoons of olive oil and lemon.  press the mixture inside the center of each artichoke.

3.  pour some olive oil into a heavy stainless-steel saucepan large enough to contain all the artichokes.  place the artichokes, stuffed side down, jammed together so they stay upright.  scatter any excess stuffing over the top.  add enough water to come 1/3 of the way up the globes, and bring to a boil.  reduce the heat, cover with a sheet of greaseproof paper, place the lid on top and cook gently for about 30 minutes until the water has evaporated and the artichokes have begun to brown at the bottom.  test for tenderness using a sharp pointed knife.

- goop, june 2010

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