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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.
Submitted by Cassyjean - Torrington, CT Jun 3, 2009 15 min 30 min 45 min
Recipe Rascal