Carciofi alla Romana

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

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

Europe
Italy
Rome
Starter
Side dish
Pescatarian
Mediterranean

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