Artichokes alla romana

Finely chop with the Crescent 50 g parsley, mint leaves and a clove of garlic.

Put the chopped obtained in a small dish, add a pinch of salt, a ground pepper and two tablespoons of olive oil and stir to mix all the ingredients.

Choose eight rather large artichokes, cut the stem to an inch from the base and remove the toughest outer leaves.

Turned the artichokes using a sharp knife, troncatene the top, then spread the leaves slightly and, with the help of a teaspoon, remove the straw inside.

Wash the vegetables under running water, drain them carefully, then pat dry with a tea towel and stuff them with chopped aromatic prepared previously.

Place the artichokes with the stem pointing upwards, in a terra-cotta baking dish, and cover almost completely with a mixture of one part water and two parts of oil.

Close the oven dish and pass in a preheated oven (170 degrees) for about 20 minutes.

After this time, remove the baking dish from the oven, turn the artichokes and pour about a tablespoon each of them of their cooking liquid.

Put the baking dish in the oven and cook for another 20 minutes, then finally baked and served.