Roman Artichokes or Carfiofi alla Romana. I was going to post this one month ago - but then "life" happened as it often does.
Straight forward and easy (yes, cleaning the artichokes takes a little time. Put on music and go to your zen place) but once that is done, it's smooth sailing.
Traditionally, the recipe calls for about one tablespoon of fresh Italian parsley and three tablespoons of fresh mint. My early spring garden had Italian parsley, oregano and a touch of mint so that's what I used.
Ingredients - serves 3-6
3 artichokes - halved, trimmed
4 tablespoons fresh chopped herbs (Italian parsley, mint, oregano, basil)
2 cloves garlic, minced
1 tablespoon olive oil
1/2 cup white wine
3/4 cup boiling water
Please Click Next for part 2
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Trim artichokes and remove choke. "How to instructions" can be found here and here. Plunge each one into lemon water as you continue trimming.
Combine minced herbs, garlic and olive oil. Put herb mixture into the cavity of the halved artichoke.
Fit them all snuggly into a deep pan so that they don't fall over. Pour the white wine and boiling water over them and simmer for about an hour until tender.
Please Click Next for part 3
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Hunger is a great motivator. I often wonder when someone pulled up their first artichoke and declared, "A thistle! Let's eat it!" I think that's what I love about the "cucina povera." The frugal, peasant recipes of Italy will always call to me. It's a bond with past generations.
And that's about the amount of cooking I have managed in the last two months because..
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