Carciofi alla Romana

In Italian cooking, artichokes were originally a Jewish specialty, and artichokes stuffed with a mixture of mint, parsley, and garlic and braised in olive oil are a Roman specialty. Sometimes bread crumbs or minced anchovies are added to the stuffing mixture. It is unlikely that the stems on the artichokes you purchase will be tender enough to leave intact. In that case, cut the stems off flat at the base and cook the artichokes bottom side down, as opposed to the Roman style of cooking wit