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Artichokes alla Romana

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(Recipe ID: 230)

Serves 6 ; Yields 6 artichokes

Preparation time: 20 to 30 minutes; Cook time: 45 minutes

Source: Vito de Carolis

Translation: "When in Rome eat Artichokes", just kidding.


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  • 6 Large artichokes (or 1 per serving)
  • 1 lemon
  • 1/4 cup Parsley, finely chopped
  • 3 teaspoons Garlic, minced and mashed
  • 1 teaspoon Mint leaves, crumbled or chopped
  • 1 teaspoon Salt *
  • 1 teaspoon White pepper *
  • 1 cup Dry white wine
  • 1/4 cup Extra Virgin Olive Oil *
  • Chicken or vegetable stock as needed


  1. Trim off about half of each artichoke leaf being careful not to break off stem.
  2. Cut off 1 to 2 inches from the top of each artichoke.
  3. Use the tip of a knife to remove the interior little leaves and the fuzzy choke beneath them.
  4. Do not remove any of the heart.
  5. Rub all cut areas of the artichokes with some of the lemon to prevent discoloration.
  6. Trim away the outer leaves at the base and also peel the green layer of the skin from the stem, also rub with the lemon.
  7. Combine parsley, garlic, mint, salt and pepper in a mixing bowl.
  8. Place about 1/2 of this mixture in the hollowed cavity of each artichoke.
  9. Place the artichokes stem side up in a heavy pan or casserole just big enough to hold all the artichokes.
  10. Top the stems and bottoms with the remaining parsley mixture.
  11. Add the wine, oil, and enough stock to cover half of the artichokes.
  12. Cover the entire top of the chokes with a damp towel and cover the towel with the lid to the pan or casserole.
  13. Cook over a moderate heat for about 45 minutes or until artichokes are tender.
  14. When done, remove cover and allow to cool to lukewarm.
  15. Serve each artichoke with a lilttle of the cooking liquid drizzled on top.

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