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CARCIOFI ROMANI




Source of Recipe


La Rosa Pizzeria, Lincolnshire


Recipe Introduction


Yield: 6 servings


List of Ingredients




# 1 quart water
# Juice of one large lemon (save the juiced halves)
# 6 large firm artichokes
# 3 large cloves garlic
# 1 cup packed, flat Italian parsley leaves
# 1 teaspoon chopped fresh mint leaves (1/2 teaspoon dried)
# 1 teaspoon salt
# 1/8 teaspoon pepper
# 1/4 cup virgin olive oil
# 1 cup dry white wine
# Water

Recipe



Mix the lemon juice with the quart of water in a deep bowl. Remove leaves from the artichoke stalk. Cut the stalk at the artichoke bottom and a think slice off the blackened bottom of the stalk. Using a sharp knife, trim the woody outside part of the stalk off as close to the tender core as possible. Place core in lemon water.

Pull off the tough outer leaves of the head, until the tender paler green color of the inner leaves reaches half-way up the leaf. (If possible go ahead and remove yet 1 or 2 more layers.) Cut off the top 1/3 of the artichoke head. Holding the artichoke by the stem end, pound the head gently on a firm surface so that the leaves open. (Here you can, if you want a whole artichoke, open the leaves still further until you reach the choke in the center of the artichoke. Scrape out the choke with a pointed spoon, or you can remove it later as you will see.) Finally, trim the fibrous part from the bottom of the artichoke where the outer leaves were snapped off. Rub trimmed artichoke with the reserved, juiced halves of the lemon. Place the trim-med artichoke in the lemon water.

Chop the trimmed artichoke stalks, garlic, parsley and mint finely together. Mix in salt and pepper.

Drain artichokes and stuff each with a portion of the chopped mixture, placing the stuffing between the leaves. Gently squeeze each artichoke around its equator to close the leaves back into place, trapping the mixture inside.

Tightly pack artichokes upright in one layer in the bottom of a Dutch oven. Pour in olive oil, white wine, and enough water to just cover the artichokes.

Bring liquid in the pan to a boil. Immediately reduce heat, cover and simmer gently for one hour. When artichokes are fork-tender, remove them to a platter with a slotted spoon. Allow to cool to room temperature. Cut each artichoke in half and ease out the choke with a spoon.

Set pan of cooking juices back on high heat and reduce the remaining liquid to about 1/2 cup. Pour the reduced cooking liquid over the artichokes. Up to this point, the dish can be prepared several days in advance.

This dish is usually served at room temperature, but it can be reheated. Simply place the artichokes and their cooking liquid in a sauté pan, set over medium heat. After they begin to sizzle, cook them for three minutes and turn. The outer leaves should be golden brown. Cook three minutes more on the second side. Serve at once.