Roman Artichokes Recipe

How to make it

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• Prepare the artichokes one at a time.
• Trim the base of the stalk at an angle, then peel the stem.
• Cut off the leaves about 5mm from the top.
• Rub the cut surfaces with a lemon half.
• Now start peeling away the artichoke leaves, removing at least 4 layers, until you reach the pale leaves.
• Spread the top leaves and scrape out the choke with a teaspoon. Immerse the artichoke in a bowl of cold water with the other lemon half (to prevent discolouration).
• Repeat with the rest of the artichokes.
• Place the bay leaves, lemon halves, wine and artichokes in a large pan and add enough water to cover.
• (The artichokes should fit snugly in the pan.)
• Bring to the boil, cover and simmer for about 30-35 minutes until the artichokes are tender.
• Drain thoroughly.
• To make the dressing, chop the mint leaves very finely together with the garlic, then place in a bowl with the olive oil, wine vinegar and salt and pepper to taste.
• Whisk to blend thoroughly.
• Arrange the artichokes upside down (with their stalks sticking up) on serving plates.
• While still warm, pour over the dressing and serve.
• Artichokes grow all over Italy, but Rome is especially renowned for its small, tender artichokes.
• Try to buy young artichokes with long stalks, as these are tender and won't yet have developed much of a choke.