Yield: 4 Servings
|\N \N||Baked Artichokes Roman Style|
|3 \N||Fresh bread slices, crusts removed, finely chopped|
|⅓ cup||Chopped fresh parsley|
|10 \N||Fresh mint leaves; or dried mint, crumbled|
|2 \N||Cloves garlic, minced|
|½ cup||Olive oil|
|\N \N||Salt; to taste|
|\N \N||Freshly ground black pepper|
Remove and discard the tougher outer leaves of the artichokes. Cut the remaining leaves halfway, with scissors, until you reach the central cone of leaves. At this point you will see that three-quarters of the leaves are white and the tip of the cone is pale green. Slice off the green top.
Gently open the artichokes with your hands and remove the fuzzy chokes with a spoon or a melon scooper. Rub the lemon over the cut edges of the artichokes to prevent discoloration.
With a small knife, trim off the outer green part of the artichokes' green bottoms. Trim the stalks, leaving about 2 inches intact. Trim away the greener outer part of the stalks, leaving the white part of the stalks intact. Rub the cut edges of the artichokes with more lemon.
In a small bowl, combine the bread, parsley, mint, garlic, and oil, and season. Push the stuffing between the artichoke leaves and into each artichoke cavity.
Place the artichokes, with their stalks pointing upward, in a small casserole. Add the remaining oil and just enough water to come halfway up the artichokes. (If you have any stuffing left, add it to the casserole).
Brush a piece of parchment paper with olive oil and place over artichokes.
Cover the casserole with a tight lid and bake at 375F until tender, 30 to 40 mintues. Cool to room temperature.
Arrange the artichokes with their stemps upward on a serving dish. If there is still quite a bit of watery juice in the casserole, cook it down over high heat until you 4 to 5 tablespoons left. Pour the sauce over the artichokes, let cool, and serve.
From: Trattoria Cooking