Artichokes alla Romana (Roman Style Artichokes) is an iconic dish of the typical Roman cuisine, and Lazio in general. It is a side dish that combines simplicity and tradition.
The recipe is very easy: the artichokes should be cleaned, removing the harder outer leaves, seasoned with minced garlic, parsley and mint and then placed in a pan with high sides, traditionally upside down, well tightened. Steam and cooking over low heat ensure a concentration of unsurpassed flavors and aromas.
Chop a bunch of parsley and a bit of mint with a clove of garlic and 3 anchovy fillets in oil. Mix the mixture with 2 tablespoons of breadcrumbs, one of grated parmesan and a pinch of salt.
Spread very well 4 cleaned artichokes, leaving 4-5 cm of stem. Also, for this preparation the Roman variety is the most suitable to be padded.
Stuff the artichokes with the filling, pressing it in the heart and between one bract and another.
Arrange the stuffed artichokes in a saucepan with the stem facing upwards; add 5-6 tablespoons of oil, a ladle of water, 2-3 tablespoons of white wine and to taste a clove of garlic with the peel.
Covered, bring to the heat and cook for 20 minutes from when the liquid begins to boil. Serve them with their cooking juices, which should be quite thick.
The Roman-style artichokes can be kept in the refrigerator for 2-3 days at most immersed in their cooking liquid. If you have used all fresh ingredients you can freeze them, sealed in an airtight container.
If you can't find the mint, which has a more delicate taste, you can opt for parsley.
These artichokes are also excellent for seasoning pasta, just chop them once cooked!