Artichokes alla romana by Enza

Prepare a bowl with cold water by spraying the juice of half a lemon. Clean the artichokes by removing the outer leaves and cutting the stems; You can use the first 5 cm of the stem, spelandoli with a potato peeler to remove the outer layer more leathery. As you clean them, place the artichokes and stems into the bowl of cold water.

Wash the parsley sprigs, picking the leaves. On a cutting board, finely chop together with half a peeled garlic clove and Mint. Drain the artichokes from the water now. Divaricateli and the cannoli with a teaspoon of chopped, a pinch of salt and a little oil. Place artichokes upside down in a high-sided Pan wide enough to accommodate them all. Place the stems in the spaces left, seasoned with a teaspoon of oil; Sprinkle with the remaining chopped, a pinch of salt and a generous ground pepper.

Add the vegetable broth so that the artichokes are covered for one-third of their height. Using a lid Cook to medium flame for 30 minutes (if the artichokes are small 20 minutes may be sufficient), checking occasionally that the cooking is not overly dry; If it were to happen, add more broth. After the half-hour turn artichokes, remove the cover and continue cooking for another 10 minutes. Serve artichokes watered with their cooking. Are also very good served at room temperature or warmed up with the microwave.