Something that never miss at the beginning of April at my table, as on all the tables of Rome and Roman Castles area (Castelli Romani) are the artichokes. The fastest and easiest way to prepare them is as in the Roman era (when in Rome…), using exclusively the violets (also named “Cimaroli”), typical tender artichokes of the Roman countryside.
Recipe: Side dish
- 4 roman artichokes
- 1 lemon
- 2 cloves of garlic
- 1 handful of mint leaves
- Pepper q.s.
- Salt q.s.
- ½ cup olive oil
Serving: 2 people
- Thoroughly clean the artichokes by removing the tough outer leaves, the tips of the softer ones and the hairy parts inside.
- Cut the stems and immerse the artichokes in a bowl with water and lemon juice (to prevent blackening).
- Meanwhile, prepare a mixture of garlic, mint, salt and pepper.
- Put the artichokes and stems upside down in a pan, with the olive oil, add water to cover half the height of the artichokes. Season with salt and cover with a lid. No stir them, simmer about 30 minutes, until the rear part of the artichoke (that it is attached to the shank) has not become tender.