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Roman recipes

Roman style artichokes


8 artichokes
1/2 glass of dry white wine
1 tablespoon of chopped parsley
8 tablespoons of extra virgin olive oil
1 garlic clove
roman mint

Remove the artichokes outer leaves and leave one piece of stalk: place them in water with lemon. Mince the parsley with the mint and garlic.
Open the leaves of the artichokes slightly and stuff the minced mixture (prepared beforehand) inside, along with the salt. Place the artichokes, head down, in a Pyrex dish with high edges. Cover the artichokes with oil and water. Bake at  200°C for an hour until the liquid has evaporated.