Name: Carciofi alla Romana (Roman Artichokes)
Yield: 6 people
Cuisine: Italian
Ingredients: 2 bay leaves, 1 sprig marjoram, 1 large sprig mint, tied into a bouquet garni; 1 celery stalk, strings removed (use a potato peeler); 200 ml very good olive oil; ½ bottle dry white wine; at least 6 lemons; 1 large carrot, peeled, topped and tailed; 24 prepared baby artichokes; 1 medium white onion, peeled

Preparation info

6
people

Difficulty
Easy

Appears in

Alastair Little's Italian Kitchen

By Alastair Little

Published 1996

About

Traditionally prepared with catnip, but mint will do fine (and you’ll avoid the attentions of stray moggies). Select artichokes with stems, and with heads of between 3 and 8 cm long. The leaves should be pliable and not too spiky. The preparation of artichokes may seem very complicated, but once you have seen it done, or had a go yourself, you’ll understand the basics, and can be confident.