Roman Artichokes Print Email

8 artichokes
1 clove garlic
2 sprigs of mint
1 bunch of parsley
1 salted anchovy (optional)
2 tablespoons bread crumbs or even better toasted white bread and whipped
extra virgin olive oil
salt / pepper

Peel the artichokes, removing outer leaves, popping the tops in the central part of the stem and cutting, holding back about two inches, we're going to peel as you do with the carrots. If this is the hay inside the artichoke, removing it with the help of a dig.

Dip as in water acidulated with lemon juice, or water where we soaked a good amount of parsley stems (with this system, it prevents oxidation with artichokes, without giving any acidity).

Chop the mint, parsley, garlic and anchovy that we desalted, and seasoned with salt, pepper and bread crumbs.

Rinse and beat the artichokes upside down on a cutting board in order to open them up a bit 'and a better filling. Fill with the mixture and place them upside down in a pan and close up so that we are all tight. Season with plenty of oil and water (1 to 2) and salt.

Cook well covered on low heat until they are soft. Try to remove a leaf to test doneness.

Let it rest a bit 'before bringing to the table, good hot or cold.

- translated from

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