Name: Carciofi alla Romana
Yield: Serves 6
Cuisine: Italian
Ingredients: 6 small artichokes; lemon juice; ½ pint dry white wine; salt and freshly ground black pepper; ¼ pint olive oil; 2-4 anchovy fillets, mashed; 4 tablespoons fresh breadcrumbs; 2 tablespoons finely chopped fresh mint; 2-4 cloves garlic, mashed; 2 tablespoons finely chopped parsley

Preparation info

Serves
6

Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

About

Ingredients

6 small artichokes
lemon juice
2 tablespoons finely chopped parsley
2-4

Method

Trim tough outer leaves and stems of artichokes. Wash the artichokes in cold water. Open leaves by pressing artichokes against comer of kitchen table. Spread leaves; cut out “chokes” (fuzzy centres) and discard them; sprinkle with lemon juice to prevent exposed hearts turning black.

Mix parsley, garlic, mint, anchovies, breadcrumbs, and salt and freshly ground black pepper, to taste, wi