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Carciofi alla Romana

Slow cooking artichokes in the most underrated melody of flavours transforms them making them tender and melt-in-your-mouth good.

Serves 2

Mis en Place 

4 Artichokes

1 Lemon, juiced

2 Cloves of Garlic

4 Anchovy slices

2 Sprigs of Mint Leaves

Olive Oil

Pinch of Chili Flakes

Sea Salt

1 C. Dry White Wine

Water, as needed



Step 1

Prepare the Artichokes

Fill a bowl with cold water and add the lemon juice.

Snap off the tough outer leaves until you reach the tender inner leaves that are yellow-green.

Cut off the top third of each artichoke and discard.

Peel the outer layer of the artichoke bottom and the stems with a pairing knife.

Use a spoon and remove the choke (the fuzzy center) from each artichoke.

Add artichokes to the bowl of lemon water.

Step 2

Finely chop garlic, mint, anchovies and combine with olive oil making a rough salsa verde.

Add chili flakes and rub all over the artichokes.

Step 3

Arrange the artichokes upright in a small pot only big enough to hold them snug.

Season with salt.

Add wine, and a generous amount of olive oil (roughly 1/4 cup) and water, ensuring the liquid covers the artichokes more than half way.

Step 4

Bring to a simmer over high heat and then reduce to low, cook for 10 minutes, then cover and cook until fork tender, roughly 40 minutes.

Occasionally baste the artichokes with liquid and turn them to ensure even cooking.

Once done, let cool in pot for 20 minutes or so.

Serve either warm or at room temperature with additional leaves of mint.


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