Artichokes roman style. You've never tried? In my opinion one of the best ways to cook an artichoke and be able to appreciate its organoleptic qualities without the 'confusion' created by condiments and sauces. Of course the recipe of artichokes alla romana, one of the cornerstones of the Lazio culinary tradition, is rigidly coded and there are a few rules to follow. On my You Tube Channel VIDEO RECIPE STEP BY STEP of artichokes. And do not forget to have a look at all my RECIPES WITH ARTICHOKES.
The right ingredients
The original recipe is to use artichokes Igp, the so called ' violets ' or ' cimaroli ', produced in the coast of Lazio (the same ones that are used to prepare the artichokes): are very tender, do not have spines and the goatee is soft and fluffy. Yet, in the chopped aromatic using garlic, parsley and Mint romana (Calamintha nepeta). And here come the pain, because the Roman Mint has nothing to do with the normal Mint (are two different families) and hardly found in supermarkets.
The solution is to keep a map handy in balcony: now, I do have one, but sadly it's extremely weakened, so I admit I have used, along with a few leaves survivors, even some mint leaves normal (especially in the dish decoration). Purists will forgive me, and I'm the first to admit that the Mint is indispensable in this recipe, Although in place can't do anything but recommend Mint, otherwise doesn't taste never artichokes alla romana.
A tip
That being said, it banned the use of white wine, Although you will find it in many recipes. The pan should contain the artichokes as possible 'measurement' so that cooking hearts do not grow wider. You should be using an excellent extra virgin olive oil (for example the Sabina Dop, to stay in Lazio) . I usually I cover the artichokes with a sheet of parchment paper wet and well squeezed, and then seal it with a lid, so put less water as possible during cooking (even less of a glass) and cook with steam. The result is a very tender artichoke, like butter, with the end slightly toasted but still soft. In short, If it's well done you eat everything and if you eat more than one. Have a good day!
