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Rome
A city with a glorious past, Rome has developed, throughout its history, a gastronomic culture which matches the magnificence of the city itself.
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| ARTICHOKES ALLA ROMANA |
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The artichoke, the key agricultural product of the Rome area, can be found in a number of dishes. This simple recipe is an ideal way to discover its originality. |
INGREDIENTS: |
For 4 persons:
8 small artichokes
1 lemon
2 cloves garlic
1 bouquet of parsley
A few fresh mint leaves
Olive oil
Salt, pepper |
DEVARATION: |
Remove the outside leaves from the artichokes and keep only the whitest and tenderest at the heart. Cut the stem 5 cm from the bottom.
Plunge the artichokes into cold, lemon-flavoured water to stop them turning black. Keep them totally immersed and covered until they are to be used.
Chop up the garlic, parsley and mint.
Add 1/2 glass of olive oil. Season with salt and pepper and mix.
Spread the artichoke leaves, remove the fronds and pour around 3/4 of the sauce inside. Carefully reclose the leaves. Place the prepared artichokes, head downwards, in a skillet. Make sure they are well secured to stop them turning over during the cooking process. Pour on oil up to the halfway point on the artichokes and top up with water to cover completely.
Cover and leave to cook over a medium heat for approx. 1 hour (until all water has gone).
The artichokes can be served either hot or cold.
How to make this recipe even more special?
The Romans also liked their artichokes 'à la juive' (Jewish), Carciofi alla guida, a speciality of Travestere, an historic quarter of the city. Remove the thicker outer leaves, salt and fry the artichokes in oil for 20 minutes. Remove them from the pan, open and fry them for 2 to 3 minutes more in hot oil. Drain before serving. |
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