It seems that even the painter Caravaggio was greedy and a lover. He even was reported by an apprentice, Pietro da Fosaccia from Osteria del Moro, for having been beaten up for serving artichokes cooked badly!
Artichoke Roman style
- Preparation time: 40 minutes
- Ingredients for 6 servings
- Difficulty: Average difficulty recipe
- Ingredients
- 6 artichokes
- Juice of 1 lemon
- Extra virgin olive oil to taste
- 1 bunch of fresh field balm
- 2 cloves of garlic
- Salt to taste
- Instructions
- Chop the garlic and the field balm.
- Wash the artichokes and clean them. Remove the hardest outer leaves and with a sharp knife cut the artichoke in a spiral as if to make it a rose. Clean the stem of the artichoke by removing the external fibers. Eliminate any barbs present inside.
- The artichoke and the stem once cleaned should be immersed in lemon juice to prevent oxidation.
- Gently spread the center of the artichoke with your fingers and add the chopped garlic and field balm inside.
- In a pan with plenty of oil arrange the artichokes close to each other upside down, with the stems on top.
- Add a glass of water and cook over a gentle heat for about twenty minutes, covered with a sheet of parchment paper that serves to keep the humidity in the pan and the lid. Salt and serve.
Tips to ensure the success of the dish:
- The total oil and water in the pan must reach half the height of the artichoke leaves. You can check the cook by inserting a toothpick into the base of the artichoke: if it slides in easily, it is ready.
- In my family when the artichokes are cooked, we discover them and let them become beautifully crisp, cooking them on high heat for a few minutes.
- The field balm can be substituted with parsley, but the taste will be different
