Roman Style Artichokes (Carciofi alla Romana)

Prepare the Herb Seasoning

1. Start by making the flavorful herb and garlic mixture that gives Roman style artichokes their signature taste. Finely chop the fresh mint, parsley and garlic, then place them in a small bowl.
2. Stir to combine and season the mixture with a pinch of salt and 2 tablespoons of extra virgin olive oil. Mix everything well, then set the herb mixture aside while you prepare the artichokes.

Clean the Artichokes

1. Now it's time to clean the artichokes. Start by cutting a lemon in half. Fill a large bowl with cold water and squeeze the juice of one lemon half into it. This will help prevent the artichokes from turning brown as you clean them.
2. Rub the other lemon half on your hands to keep them from staining during the cleaning process—or wear disposable gloves if you prefer.
3. Take the artichokes and begin by removing the outermost, toughest leaves. These are too fibrous and won’t soften during cooking.
4. Trim the stem, leaving about an inch attached.
5. Using a small, sharp knife, carefully cut away the dark green, tough layer around the base of the artichoke. This part is quite woody and should be completely removed.
6. Cut off the top part of the artichoke—about 2 inches from the tip—until only the tender yellow leaves remain.
7. Inside, you’ll see a cluster of pale yellow and purple leaves. This is the beginning of the choke, which needs to be removed.
8. Underneath those inner leaves, you'll find a fuzzy center made of thin, hair-like filaments. Use a small knife or a spoon to gently scoop out this inedible part. Once cleaned, place the artichokes in the bowl of lemon water to preserve their bright color and prevent browning.
9. Peel the trimmed stems and add them to the bowl—they’ll be cooked along with the artichokes and are delicious when tender.

Cook the Roman Style Artichokes

1. Gently loosen the artichoke leaves with your fingers and stuff the herb and garlic mixture between the layers, pressing it in carefully so the flavors reach the center.
2. When all the artichokes are cleaned and stuffed, place them upside down in a saucepan or deep skillet with high sides. They should be packed closely together so they hold their shape and don’t open up during cooking. Add the peeled stems as well.
3. Pour in the extra virgin olive oil and the water.
4. Cover the pan with a lid and cook over low heat for about 25 to 30 minutes, or until the artichokes are tender and infused with flavor.
5. Serve your Roman style artichokes warm, with a drizzle of their cooking juices and a slice of crusty Italian bread on the side if desired.