This is a side dish that truly steals the show. I grew up eating these fantastic Roman Style Artichokes, and I could eat them every day; they are just that delicious! They are incredibly tender, full of flavor, and gorgeous (just like you are). These are a specialty from my hometown of Rome, and these tender artichoke hearts will always have a very special place in my heart. Here’s how I make them:
4 globe artichokes
2 garlic cloves, peeled
A handful of mint leaves
A handful of parsley (leaves and stems separated)
A pinch of salt
4 tablespoons olive oil
A scrunch of pepper
First, clean the artichokes. Start by removing most of the leaves until you get to its very core, where the artichoke will start to look a paler shade of green. Using a sharp chef’s knife, trim the spiky leaves off the artichoke heart, then use a spoon to scrape away all the fuzzy chokes. To finish, use your pairing knife to peel any rough skin away from the bottom of the artichoke and stem.
Once cleaned, place the prepared artichoke in a bowl of water with ½ lemon squeezed in it to keep the artichokes from browning.
With a mortar and pestle, prepare your herb paste by mashing the garlic cloves, mint, parsley leaves, salt, olive oil, and pepper until a bright green paste forms.
Once your paste is ready, spread it on the artichokes (inside and outside).
Place the parsley stems in a medium size pan with olive oil and bring it to a slight sizzle. Place your artichokes in the pan upside down and let them sizzle for 2-3 minutes. Pour in some water until the artichokes are halfway submerged. Cover with some parchment paper (this will prevent the water from evaporating too quickly).
Put the lid on and let them cook for 30 to 40 minutes on a medium flame. (Check on them periodically since they can take less or longer depending on the stove and type of artichokes).
Once the water is evaporated, and the artichokes are soft (you can use a toothpick to determine softness), remove from heat and plate them immediately.