Artichokes, Roman-Style (Carciofi alla Romana)



  1. 1 tablespoon parsley, chopped
  2. 3 tablespoons mint, chopped
  3. 2 garlic cloves, finely chopped
  4. Salt
  5. 1 tablespoon plus 3/4 cup extra-virgin olive oil
  6. 6 artichokes, halved and trimmed of coarse outer leaves, choke removed, held in acidulated water*
  7. 1/2 cup dry white wine
  8. 3/4 cup boiling water
  1. In a small bowl, combine the parsley, mint, garlic, salt and 1 tablespoon olive oil. In the cavity of each artichoke half, where the choke was, place 1 teaspoon of the herb mixture. Arrange all of the artichokes in a deep pan in which they fit snugly. Add the wine, boiling water, the remaining 3/4 cup of olive oil and a pinch of salt. Cover and simmer on the stove for 20 to 25 minutes. Serve hot or at room temperature.
Add a few drops of lemon juice or neutral vinegar to water.