Carciofi alla Romana
This dish is particularly easy to prepare and makes a delicious starter or sharing dish.
Serves 2 as a starter
2 globe artichokes
a small bunch of chopped mint, parsley
1 clove garlic chopped
A glass of White Wine
2 tbsp Extra Virgin Olive Oil: We use Il Classico from the De Carlo family in Puglia
Place trimmed artichokes in a saucepan, tightly if possible so they don’t open too much. Add a mixture of chopped mint, flat leafed parsley, garlic, a good squeeze of lemon, 2 tbps Extra Virgin Olive Oil. Then cover with water & white wine (3:1 ratio) and put a lid on the pan. Bring to the boil and then simmer for 25 minutes or until tender
Serve with a small dipping bowl of EVOO. We use Tenute Arcamone also from the De Carlo family in Puglia.