Carciofi alla Romana

Method

1. Clean the artichokes by removing the tough outer leaves and trimming the stems.
2. Prepare the herb mixture: finely chop mint, parsley, garlic, and chili pepper.
3. In a pot, heat olive oil and add the herb mixture.
4. Arrange the cleaned artichokes tightly in the pot, with the stems cut into pieces placed on top.
5. Season with salt and pepper.
6. Cover the pot with a sheet of wet baking paper or parchment paper, pressing it down to create a lid.
7. Cook in a low-temperature oven (wood-fired oven if available) for about 1 hour. Halfway through, add a little water, turn the paper lid, and continue cooking.
8. Serve the artichokes with the stems (the best part).