Roman-Style Artichokes

Method

1. Clean the artichokes in cold water with lemon.
2. Remove tough outer leaves until tender.
3. Trim the top diagonally, clean the outer part of leaves to shape into a rose, clean the stem, place in lemon water.
4. Chop mint and parsley, roughly cut garlic (leave whole for cooking).
5. Drain artichokes, squeeze, add salt and mint, stuff inside.
6. Choose a pot where artichokes fit tightly with stems up. Insert stems, salt, pepper, garlic, more parsley and mint.
7. Add plenty of extra virgin olive oil, some cold water, a piece of parchment paper. Cover and place on stove at high heat.
8. When it boils, reduce to medium heat and cook for about 20–30 minutes.
9. After 20 minutes, remove lid and paper, increase heat to evaporate water.
10. Test doneness with a small knife at the base: it should go in easily.
11. Serve whole with the stem. (Suggestion: use the stem for a cream.)