The portal of the Rome Chamber of Commerce for agritourism and the local area
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.