Roman Artichokes

Finely chop the garlic, parsley and mint together. Put this mixture in a cup, stir in 3 tablespoons of olive oil and mix well.

Preheat the oven to 325 degrees F.

Remove the tough outer leaves of the artichokes, trim the stalks to 1 1/2 in long and trim off the external fibers. Shape the artichokes with a small knife to eliminate the remaining tough bits. Open each one by parting the leaves; insert a teaspoon at the center and take out the choke. Fill each artichoke with the prepared mixture, press closed with your hands and place upside-down in a deep terracotta casserole dish. (The casserole must be just big enough to contain the artichokes pressed closely against one another.) Sprinkle with salt and pour on sufficient liquid (two parts olive oil to one part water) to cover completely. Put a lit on the casserole.

Bake in the oven for 1 hour. At the end of this time, drain the artichokes. Serve hot, as a vegetable accompaniment or appetizer, or allow to cool and serve as an antipasto.