Carciofi alla Romana

Method

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1. Fill a bowl with water and squeeze in the lemons.

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2. Trim each artichoke: snap off the tough outer leaves, cut the top third off, peel the stem, and scoop out the hairy choke with a teaspoon. Drop each into the lemon water as you finish it.

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3. Mix the mint, parsley, garlic, salt and pepper.

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4. Push a spoonful of the herb mixture into the centre of each artichoke and between the outer leaves.

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5. Pack them stem-up into a pan just large enough to hold them upright and touching.

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6. Pour over the oil and water and add the salt. It should come about two-thirds up the artichokes.

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7. Cover and braise over low heat 40 minutes, until a knife slides into the base without resistance. Serve warm or at room temperature with the pan juices.

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Chef’s Tips

• Lemon water from the first cut. They brown in a minute.
• Stem-up and packed tight, so the leaves stay submerged.
• Cook them soft enough to eat with a spoon.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Crusty bread
• A glass of Frascati
• Roast lamb

Storage & Reheating

Refrigerated for 4 days in their oil and better on day two. Do not freeze.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.