Artichoke alla Romana 07/11/2014
Artichokes - 1 lemon - Garlic - Pennyroyal or parsley - Salt - Olive oil (Extra-virgin. It's important it's high quality) - Dry white wine.
Clean the artichokes i.e. remove all the hard outer leaves and the outer part of the stem and cut off the top of the artichoke.
Prepare a basin with cold water in which you put half a lemon.
Rub the artichokes with the other half of the lemon (to prevent them from darkening) then put them in the basin.
Take one artichoke out at a time and drain it slightly, then widen its leaves carefully and place in centre of the artichoke a clove of garlic, a sprig of pennyroyal or parsley and a pinch of salt.
Place all the artichokes upside down in a pot not too wide (there should not be much space between the artichokes). If the stems are too long you can cut them and put into the pot too.
Add plenty of wine and olive oil and also a little water.
The artichokes should be covered up to about 1/2 - 3/4.
Cover the pot with a lid and cook on medium heat, for no more than 30 min., until almost all the liquid has disappeared. There should be only a thin layer of liquid left, ideally slightly amber in colour, like the bottom of the artichokes, and not watery.
Et voilą - you have brought a bit of Rome flavours into your home :)