Roman style artichokes is a traditional Roman dish and a very simple recipe.
It’s a tasty side dish, usually served with meats.
Rome is famous for its artichokes, the variety of artichokes needed for this recipe are: romaneschi (roman artichokes), cimarole or mammole, in english they’re called “globe artichokes” their features are rounder shape and non-thorny leaves.
It’s necessary to drop them into an acidic water bath as you clean them to prevent them turning brown.
Recipe’s ingredients: the mint (or better “mentuccia”, a type of wild mint with a flavor resembling a cross between mint and oregano), and the garlic clove to spice up the inside.
They have to be cooked upside down with stalks pointing up in a pan with high sides, close to one another, so that the leaves do not open during cooking.
A slow cooking (about 45 min.) is necessary to turn this hard-skinned flowers into a delicious, soft and fragrant side dish.

Ingredients list:
For 3 persons

6 artichokes
3 garlic cloves
Mint
Olive oil
Salt

1 lemon for the acid water bath

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