Artichokes Roman Style

Instructions

1. Before starting, a large, sharp knife and kitchen shears are needed. Prepare a bowl of cold water and squeeze the juice of one lemon into it. This will prevent the artichokes from browning.
2. Prepare the artichokes by trimming the stem level with the base so they can sit upright. Remove the tough outer leaves and cut about 1 inch off the top of each artichoke. Use the kitchen shears to snip off the sharp tips of the remaining leaves.
3. Rub the cut surfaces of the artichokes with the halved lemon to prevent discoloration, then place each prepared artichoke in the lemon water as you finish trimming the others.
4. In a small bowl, combine the minced garlic, chopped parsley, chopped mint, salt, and black pepper. This will be the filling for the artichokes.
5. Remove the artichokes from the water and shake off excess. Gently open up the leaves and stuff the garlic and herb mixture in between them, making sure to evenly distribute the filling.
6. In a large pot, add the olive oil and heat over medium heat. Place the stuffed artichokes stem-side up in the pot.
7. Add the water and white wine to the pot and bring to a gentle boil. Cover the pot with a tight-fitting lid and reduce the heat to low. Allow the artichokes to braise for about 45 minutes, or until the leaves are tender and can be easily pulled off. Occasionally check during cooking to ensure there’s sufficient liquid, adding a little more water if needed.
8. Using tongs, carefully remove the artichokes from the pot and place them on a serving platter. Let them rest for a few minutes before serving. The liquid remaining in the pot can be spooned over the artichokes for extra flavor.
9. Helpful Tip: To test for doneness, try pulling off one of the outer leaves; it should come away easily. The heart, which is the most delicious part, should be soft and tender.