How to make
Prepare a large bowl of water in which you need to squeeze half a lemon.
Peel the artichokes from the several layers of outer hard leaves, shorten the stems to 2″ (5 cm) and peel them from the outer darker green layer. Peel the cut parts of the stems and put them in the water with lemon, along with the whole artichokes.
Remove the vegetables one by one and dig a hole on the inside, then immerse them again in the water, so that they do not darken too much. If the artichoke is very hard, use a wide knife, by stabbing it in depth and twistin it several times.
FInely chop the carved out part, cut the stems and 1 clove of garlic. Sprinkle with salt, 1 1/3 tbsp of olive oil and two tablespoons of freshly squeezed juice from the remaining half a lemon. Add fresh parsley and mint and stir.
Fill the artichokes with this stuffing and put them in a narrow and high saucepan, in which you have previously poured the remaining olive oil. The artichoke should be placed with the stems facing up and the carved out part with the filling facing down.
Put the second chopped clove of garlic in the pot and put it on a moderate heat for two minutes. This will flavor the olive oil.
Pour the wine and broth and cover with a damp layer of parchment paper. Cook for 20-30 minutes, depending on the size of the artichoke.
The liquid should not cover the vegetables, so if necessary, do not add all the wine and broth.
For an even more delicate taste, you can steam them by using the same broth/wine ratio for the liquid.
At the end of cooking, the reduced liquid is used as a sauce.
Serve the Roman artichokes with lemon and white wine, by serving them in the same position - upright and drizzled with sauce. If desired, you can place a slice of toast under each one.
Enjoy your meal!
