Roman style artichokes
Roman style artichokes. Wash and mince parsley, mint and garlic, two spoons of extra virgin olive oil, add salt to taste. Mix well. Clean the artichokes by removing the external leaves. Cut the tip and clean the stem, leaving it long. Wash, dry and dress with lemon juice. Open the leaves and insert the condiment. Add salt both inside and outside. Place the artichokes to cook with heads turned down in a high-sided saucepan with 16 spoons of extra virgin olive oil and a little water. Cover with the lid. Cook on a slow fire for 25 min. until all the water has evaporated.