Artichokes Roman Style: Carciofi alla Romana (Mario Batali) |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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Ingredients:
1 tablespoon chopped fresh parsley |
3 tablespoons chopped fresh mint |
2 cloves garlic, finely chopped |
salt, to taste |
1 tablespoon plus 3/4 cup extra-virgin olive oil |
6 artichokes, halved and trimmed of coarse (but not inner) leaves, choke removed, held in acidulated water |
1/2 cup dry white wine |
3/4 cup boiling water |
Directions:
1. In a small bowl, combine the parsley, mint, garlic, salt and 1 tablespoon olive oil. In the cavity of the artichoke from which the choke was removed, place 1 teaspoon of the herb mixture. Repeat this procedure with the remaining chokes. Arrange all chokes in a deep pan that keeps them close together, in other words, one that doesn?t give them room to fall over. Add the wine, boiling water, remaining oil and a pinch of salt. Cover and simmer on the stovetop 1 hour. Serve hot or at room temperature.
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