Carciofi alla romana (artichokes roman style)

Yield: 6 servings

Measure Ingredient
6 \N Fresh, large artichokes
1 \N Lemon
2 \N Cloves garlic, minced with >
2 tablespoons Minced fresh Italian parsley, and
12 tablespoons Minced fresh mint
¾ cup Chicken broth
¾ cup Dry white wine
8 tablespoons Extra virgin olive oil
\N \N Salt
\N \N Freshly ground pepper

1. Remove large outer leaves of artichokes. With a sharp scissor, trim the remaining outer leaves so that they are about 1-½ inches long, squaring them off neatly in the process. Square off the bottoms so the artichokes will sit upright while cooking. With a very sharp knife, slice the top of the artichoke off about ½ inch down, removing any spines that stick out. Rub the cut edges as you go along with the open side of a split lemon.

2. Gently open the leaves and in each of the outer openings, stuff a bit of the mint-parsley-garlic mixture.

3. In a deep casserole that can be fitted with a cover big enough to accommodate the artichokes in one layer standing upright, heat 2 tablespoons of the olive oil. Place the artichokes, bottoms down, in the pan, add the white wine and broth, bring to a boil, lower to a simmer and cover loosely. After 15 minutes, check artichokes for tenderness by piercing with a long-tined fork. Finish cooking if need be, remove to a warm platter, reduce sauce and drizzle on top of each artichoke. Serve warm, but not blazingly hot.

Source: Journal of Italian Food & Wine

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