Artichokes alla romana with basil and mint
Artichokes are a mainstay of cooking in Italy – much more than they are in the UK – and this dish appears in restaurants across the country to mark the beginning of spring. If you have never prepared an artichoke before, don’t be put off – though time-consuming, it is simple once you get the hang of it.
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Yield
Serves 4-6
Ingredients
For the stuffing
For the artichokes
To serve
Method
Step 1
Begin by preparing the stuffing. Warm the olive oil in a frying pan and cook the onion and garlic over a medium-low heat until completely soft. This should take about 15 minutes. Then add in the breadcrumbs, Parmesan and herbs. Season with salt and black pepper, mix thoroughly and cook for a further 2 minutes. Check the seasoning and set to one side.
Step 2
Fill a bowl with cold water and add the lemon juice. Prepare the artichokes by removing the outer leaves, until you see the tender pale leaves underneath. Slice off the top of an artichoke using a serrated knife, then use a small spoon to scoop out the hairy choke, being careful not to damage the heart. Use a paring knife to trim and peel the stalk and the base of the artichoke, then place each artichoke in the bowl of water while you prepare the others.
Step 3
Stuff the artichoke hearts with filling, making sure they are full. Heat a pan wide and deep enough to hold all the artichokes. Once hot, add the olive oil, then the artichokes, flat side down and stems vertical. Cook until the heads have taken on a deep golden colour – for about 5 minutes.
Step 4
Add the wine or water, cover and cook until tender – about 15 minutes (a bit longer for larger artichokes). Drizzle with more oil and sprinkle with the basil and mint leaves.
