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Artichokes alla Romana with basil and mint
Serves 4-6 Starters and mains
Ingredients
- 12 small or 6 large artichokes
- juice 2 lemons
- 50ml olive oil
- 100ml white wine (optional)
For the stuffing
- 40ml olive oil
- 1 onion, finely chopped
- 1 garlic clove, finely chopped
- 100g fresh sourdough breadcrumbs
- 20g Italian hard cheese, grated
- 8 basil leaves, torn
- 8 mint leaves, torn
To serve
- 20 small basil leaves
- 10 small mint leaves
- drizzle olive oil
Method
To make the stuffing, warm the olive oil in a frying pan, add the onion and garlic and cook over a medium–low heat for around 15 minutes until completely soft. Add the breadcrumbs, grated cheese and herbs and season to taste with salt and pepper. Mix thoroughly, then cook for a further 2 minutes. Check the seasoning, adjust if needed and then set aside.
Fill a bowl large enough to hold the artichokes with cold water and add the lemon juice. Prepare each artichoke by removing the outer leaves until you see the tender pale leaves underneath. Slice the top off using a serrated knife, then use a small spoon to scoop out the hairy choke, being careful not to damage the heart. Use a paring knife to trim and peel the stalk and the base of the artichoke. As you finish each one put it in the bowl with the cold water and the lemon juice while you prepare the others.
Stuff the artichoke hearts with the filling, making sure they are completely filled. Heat a pan that is wide and deep enough to hold all the artichokes. Once hot, add 50ml olive oil, then the artichokes, flat side down, with the stems vertical. Cook for around 5 minutes until the heads have taken on a deep golden colour, then add the wine, if using, or alternatively 100ml water, then cover and cook until tender, which should take around 15 minutes (a little longer for larger artichokes).
To serve, drizzle with more oil and sprinkle with the basil and mint leaves.
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