This recipe is traditionally made with the large (about 13 centimeters / 5 inches) Roman variety of artichoke, mammola. The artichoke is trimmed of all tough, inedible parts, stuffed with a mixture of garlic and herbs, and braised in a combination of olive oil and water. (In Rome, a wild Italian mint called mentuccia is used.) The braising liquid is reduced to evaporate the water, and the artichokes are served with the flavored oil that remains.
Carciofi alla Romana