Artichokes alla Romana
- 12 artichokes
- Few leaves wild mint
- Parsley
- 1 or 2 anchovies
- Cooking oil
- 2 cups dry white wine
Remove the stalks and tough outer leaves from artichokes. Open the center of each with the fingers to make a place for the filling.
The filling is made by chopping together few leaves of wild mint, a little parsley and the anchovies. Place the filled artichokes in a pan, pour some oil over them and start them to cook on a moderate fire. Add the wine, cover pan tightly, simmer artichokes until they are white. They may be eaten either hot or cold.
The filling is made by chopping together few leaves of wild mint, a little parsley and the anchovies. Place the filled artichokes in a pan, pour some oil over them and start them to cook on a moderate fire. Add the wine, cover pan tightly, simmer artichokes until they are white. They may be eaten either hot or cold.
Submitted by Jun 3, 2009
15 min
30 min
45 min