Roman style artichokes
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Ingredients
- 8 Artichokes (type Romanesco)
- 1/2 glass white wine
- 8 tablespoons extra virgin olive oil
- 1 tablespoon finely chopped parsley
- 1 garlic clove
- lesser calamint to taste
Directions
- Remove the outer leaves, leaving the upper part of the stalk which should be cleaned with a potato peeler to remove the hard outer layer.
- Cut off the tip of the artichoke and then chop the parsley together with the lesser calamint and the garlic.
- Open the leaves of the artichokes slightly and stuff with the chopped seasoning and some salt.
- Place the artichokes upside down in a deep Pyrex dish.
- Cover the artichokes with olive oil and water.
- Bake at 200°C for an hour until the liquid has completely evaporated.
Wine pairing suggestion
Cerveteri DOC white wine or Zagarolo DOC
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