Carciofi alla romana (artichokes with garlic and mint)

Time 45 minutes
Yields Serves 6
Carciofi alla romana (artichokes with garlic and mint)
(Mel Melcon / Los Angeles Times)

Trim the leaves of the artichokes down to the yellow part, peel the stems and cut off the greenish tops to the yellow part.


Heat the olive oil in a large pot with a lid over medium heat, then add the artichokes, cutting each in half if you like to create more surface area to be browned. Cook for a few minutes, until golden, turning once, then add the garlic, mint leaves and salt.


Cover and simmer for 6 to 7 minutes, then add the wine or water, lower the heat, cover, and continue cooking for 15 to 20 minutes, until the artichokes are very tender. Squeeze the lemon juice over the artichokes and serve at room temperature in the oil.

Adapted from “Rome, at Home,” by Suzanne Dunaway.