- Special Pricing
- Active Time 10m
- Total Time 1h 10m
The Romans are very proud of this marvelous dish, which is very common both at homes and in restaurants. There are as many variations as there are people preparing it. For example, it is normally cooked in the oven, but there are some who prefer to cook it in a pan on the stovetop. Among other ingredients that may be included are anchovies and white wine. In short, this is a dish that lends itself to individual variations.
- 1 garlic clove
- 1 bunch flat-leaf parsley
- 1/2 cup mint leaves
- Olive oil
- 8 tender Roman artichokes (large globe variety)
Finely chop the garlic, parsley and mint together. Put this mixture in a cup, stir in 3 tablespoons of the 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 inches 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 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.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
280 calories; 14g total fat; 0mg cholesterol; 894mg sodium; 36g carbohydrates; 18g fiber; 11g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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