Artichoke - Roman Style Artichokes

Mentuccia, also known as Calamintha nepeta, adds a distinct and aromatic flavor to our dishes; however, in its absence, you can confidently opt for classic mint, although the flavor will not be identical. The preparation of artichokes begins with a lemon, which we cut in half. We squeeze one half into a bowl, adding cold tap water, while keeping the other half to rub our hands before cleaning the artichokes and to wipe the cleaned artichokes, thus preventing their oxidation due to their high iron content. Once we have the cleaned artichokes, we place them in the lemon water to prevent oxidation until we finish the process.

The first step in cleaning the artichokes is to cut off the stem, leaving a piece of about 4-5 cm. We then cut the bottom, carefully cleaning it until we reach the whitish pulp, ensuring that no tough fibers remain. The outer leaves must be removed, at least 1-2 rows, until we see a uniform white edge of about 5 mm. This is the sign that we are on the right track, having access to the more tender petals.

Each petal must be cleaned with a knife, keeping only the whitish base and discarding the green or reddish tip. Once we finish, the artichoke will look like a delicate rose. The stem must also be cleaned, removing all the dark green parts down to the soft white heart. If the artichoke is not fresh, we may find a tough fuzz in the center, which must be removed as it is unpleasant to taste.

After cleaning all the artichokes, we place them in the bowl with water and lemon, as we did with the stem. When they are all ready, we gently squeeze them in hand to remove excess water. We now have two options for filling the flowers: either we fill each flower with a mixture of finely chopped garlic and Romanian mint, with salt, pepper, and a little oil to create a creamy paste, or the elegant option of using whole garlic cloves, along with mint and spices, without overly flavoring the dish.

In culinary tradition, the artichoke flowers are placed with the flower down, stem up, in a pot, and the cleaned stems will be steamed. It is recommended to use a thick pot, such as an enameled cast iron one, to ensure even cooking. Add the artichokes to the pot, along with the cleaned stems, garlic cloves, and mint, sprinkling salt and pepper.

For cooking, add oil up to 1/3 of the height of the artichokes, filling with water up to the base of the flower. Cover with baking paper or a slightly crumpled paper bag and then with a lid. Once you press on the heat, let it boil for a few minutes at maximum intensity, then check if steam has formed. If so, reduce the flame to minimum and let it simmer for 20 minutes. Finally, check the tenderness of the petals with a fork; if it goes in easily, the artichoke is ready.

Serve the artichoke plain, lifting each flower with the help of two spoons or forks, and carefully placing them on a plate. The juice obtained can be used to soak bread or to add a special flavor to an artichoke risotto. This recipe, although it may seem complex, is a true delight and worth trying.