Carciofi alla Romana

By LeeBoruchow

Roman style artichokes.

Ingredients

• 6 large long-stem artichokes, trimmed and halved, choke removed
• 3 cloves garlic, thinly sliced
• 1 lemon, thinly sliced
• 1 bunch mint, roughly chopped, plus 1 tbsp reserved
• 1 tsp hot chile flakes
• 1/2 cup extra-virgin olive oil, plus more for drizzling
• 1/2 cup dry white wine
• 1/2 cup water
• 1/4 cup thinly sliced red onion
• juice of half a lemon
• 2 tbsp orange zest

Details

Servings 4

Preparation

Step 1

Hold the cleaned artichokes in acidulated water until ready.

Place artichokes end side up in the smallest pot that will hold them. Scatter the garlic, lemon slices, mint, and chiles around the artichokes and add the oil, wine, and water.

Cover and bring to a boil then reduce to a simmer and cook for about 30 minutes, until artichokes are tender. Remove from the heat and let sit covered for 10 minutes.

Place onions and lemon juice in a small bowl and let stand for 5 minutes. Drain the lemon juice and add reserved mint and orange zest.

Plate the artichokes and sprinkle with the onion miture and some coarse sea salt. Drizzle with oil and serve warm or room temperature.