Carciofi alla romana, artichokes stuffed with Roman mint

Ingredients

• 4 Roman globe artichokes (mammole)
• 2 cloves of garlic
• One bunch of parsley
• 1 tablespoon of fresh or dried mint (rosemary mint)
• olive oil
• water
• 1 lemon, for the soaking water
• A glass of white wine (optional)
• salt and pepper

Remove the toughest leaves from the globe artichoke, peel the stems, and cut them into 3-4 cm pieces. Submerge the globe artichokes in lemon water to prevent them from turning brown.

Chop the garlic, parsley, and mint, then mix this chopped mixture with salt and pepper.

Slightly separate the leaves of the globe artichoke and remove any hay or debris.

Fill the globe artichokes with the filling, then rub them with salt and pepper.

Place them with the stems pointing downwards in a saucepan, ensuring they are packed tightly together with the cut stem pieces.

Pour the water and oil, and sometimes a little white wine, until it covers the stems, and cook over low heat for about 60 minutes.

Serve warm.