Roman artichokes - Carciofi alla Romana.

preparing Roman artichokes with Chef Guido

Artichokes are a favourite ingredient in Roman cuisine. They are now in season and available at farmer's markets around our region. There is a specific variety of artichokes that is grown in the Roman countryside. These artichokes are so tender they can be eaten raw with salt, olive oil and lemon juice, if picked when they small.
A very traditional way to cook artichokes is 'alla Romana'. Roman style. You need a type of wild mint called mentuccia, which only grows in central Italy. It has small, light green leaves with lighter spots on them and a very strong smell and flavour. It is collected from the fields, although the best one grows out of old walls. If you can't find any mentuccia (that is if you don't live in Italy!) regular mint will do. Here is the recipe.

Carciofi alla Romana

Carciofi alla romana (Roman style artichokes)
Serves 4: 4 artichokes, extra virgin olive oil, fresh mint, fresh lemon, garlic, salt & pepper.

Chef Guido's Tip: Rub your hands with fresh lemon juice before you start to prepare your artichokes. This will prevent your hands being 'blackened' by the artichoke 'juice'.

Method: Prepare the artichokes by disposing of all the tough leaves and by peeling the bottom part and quickly rub half a lemon on them, which will prevent them from darkening. Stuff the artichokes with mint leaves, a little chopped garlic, salt and pepper. Put them upside down (stalk up) into a pot just large enough to contain them, pour a quarter of a glass of olive oil and half a glass of water on them. Cover the pot and let cook until tender (the amount of time really depends on the type of artichokes). Buon Appetito!

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