Carciofi alla Romana

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Prepare a large bowl of cold water with the juice of one lemon; this will prevent the artichokes from browning.

   Kokkens note: The lemon water is crucial for keeping the artichokes vibrant.

2. 2

   Trim the artichokes by first snapping off the tough outer leaves until you reach the paler, more tender inner leaves.

   Ca. 10 min.

   Kokkens note: You'll know you're close when the leaves start to feel softer and are lighter in color.

3. 3

   Cut off the top third of the artichoke, then peel the tough outer layer from the stem and around the base.

   Kokkens note: Use a paring knife or vegetable peeler for the stem and base.

4. 4

   Scoop out the fuzzy choke from the center of each artichoke using a spoon or melon baller.

   Kokkens note: Be thorough to remove all the fuzzy parts, as they are inedible.

5. 5

   Immediately place each trimmed artichoke into the acidulated lemon water to prevent oxidation.

6. 6

   In a small bowl, combine the fresh mint, fresh parsley, and minced garlic with a pinch of salt and pepper.

   Ca. 2 min.

7. 7

   Remove the artichokes from the lemon water, shake off excess liquid, and gently open up the leaves of each artichoke.

8. 8

   Stuff the herb and garlic mixture into the center of each artichoke and between the leaves.

   Ca. 5 min.

   Kokkens note: Don't overstuff; just enough to impart flavor.

9. 9

   In a deep, heavy-bottomed pot or Dutch oven, arrange the stuffed artichokes snugly upright.

   Ca. 2 min.

   Kokkens note: They should fit relatively tightly to help them steam evenly.

10. 10

    Pour the olive oil, remaining lemon juice, white wine (if using), and vegetable broth over and around the artichokes.

11. 11

    Add salt and black pepper to the liquid.

12. 12

    Bring the liquid to a gentle simmer over medium heat, then reduce the heat to low, cover the pot, and braise for 30-35 minutes.

    Ca. 35 min.

    Kokkens note: The artichokes are done when a knife easily pierces the stem and base, and the outer leaves are tender.

13. 13

    Remove the artichokes from the pot and let them cool slightly before serving.

    Kokkens note: Serve warm or at room temperature.