Artichokes alla Romana Recipe

Step 1/4

• 4 artichokes
• 1 lemon

Tear off the outer leaves of the artichokes ( 2-3 layers), peel the stalks and cut artichokes almost in halve in order to get rid of the sharp tips. Use the spoon or a small knife to remove the central part inside the artichokes, it looks like short hairs. When it's done take a bowl and squeeze the whole lemon, add some water and put the artichokes in it. Let them sit here for some time while you'll be making the filling.

Step 2/4

• parsley
• 1 clove garlic
• 1 pinch salt
• black pepper

To make the filling you’ll need to finely chop a bunch of parsley, mince the garlic and mix it all together with salt and pepper. Remove the artichokes, drain and fill them with this fresh parsley-garlic mix. You can rub them with some extra salt and pepper.

Step 3/4

• 250 ml water
• 50 ml extra-virgin olive oil

Take a small pan, because we need to keep artichokes pretty close to each other and don't let them fall. Put 4 artichokes heads down in the pan and pour half of the water, then add olive oil and the remaining water. Cover with the lid and over the medium heat let them cook for 30 min. Don't open the lid while it's cooking. After 30 min if you see that the artichokes are a little bit tender, let them simmer for another 5-10 min.

Step 4/4

When the artichokes are ready, place them on a beautiful plate and serve them warm to your guests.

Enjoy your meal!