Roman-style artichokes by Laurent Mariotte

Ingredients

4 servings

• 8 poivrade artichokes
• 1/2 bunches of mint
• 1/2 bunches of parsley
• 3 cloves of garlic
• 20 cl of olive oil
• 1 lemon
• salt and pepper

Steps

1. 1

   Cut the stem of the artichokes, leaving a few centimeters from the base.

2. 2

   Peel the remaining stems. Remove the first two layers of leaves, no more.

3. 3

   Cut the tips of the leaves if they are too fibrous. Immerse them in a bowl of cold lemon water to prevent them from darkening.

4. 4

   Spread the central leaves and, using a spoon, remove the choke if there is any.

5. 5

   Finely chop the herbs with the peeled garlic cloves. Stuff the artichoke heads with the mixture.

6. 6

   In a sauté pan (with high sides), place the artichokes head down, stems up, and season with salt. Pour in the oil and 25 cl of water, up to the base of the stem. Cover and cook over medium heat for 20 minutes. Check for doneness with the tip of a knife. Serve drizzled with their cooking juices.