Artichokes Roman Style
I was lucky enough to work for British Airways for eight years and during that time I went
to Rome with Alex while we were still courting. We were both skint and just went for one
night. Because we had got a great deal on the hotel we were able to splash out on dinner at
a restaurant near the Fontana di Trevi. What we ordered was artichokes. It would be a bit like
going to Cornwall and not eating a pasty or to Somerset and not drinking cider. It is a meal that
we have always remembered. Here is a little taste of Rome. Serves 4
Ingredients:
8 cooked artichokes (with stalk if possible)
juice of 1 lemon
3 tablespoons parsley
1 tablespoon mint
2 cloves of garlic
1⁄2 wine glass olive oil
salt and freshly ground black pepper
Remove the tougher outer leaves of the artichokes until you have left only the tenderest
parts, and leave about 5 cm of stalk. Immerse each artichoke in water to clean, and then place in
a bowl with cold water and some lemon juice (or wine vinegar), so as to keep their colour.
Chop the parsley, mint and garlic, add to the olive oil and season to taste. Open up the
artichokes and stuff with some of this mixture, then place in a saucepan, with the stalks pointing
upwards. Pour the rest of the mixture around the artichokes so that the hearts are just covered,
then add water with a little lemon juice up to the level of the stalks.
Simmer gently until the water has evaporated, and serve hot.
*taken from the book ‘From Seed to plate’ by Paolo Arrigo, published by Simon and Schuster