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Carciofi alla Romana (Roman-Style Stuffed Artichokes)

(recipe, Cathy Whims)

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  1. Half of a lemon
  2. 4 large artichokes
  3. 3 Tbsp. fresh mint
  4. 3 Tbsp. fresh Italian parsley
  5. 1 clove garlic, peeled
  6. 6 Tbsp. extra-virgin olive oil
  7. Salt
  8. ½ cup white wine


  1. Fill a bowl with water and squeeze in lemon juice. Trim artichokes (for instructions, see Kelly Myers' column about prepping artichokes) and keep them in the lemon water.
  2. Chop herbs and garlic together finely. Mix with 2 Tbsp. olive oil and ¼ tsp. salt.
  3. Put a good-size spoonful of mixture into each artichoke, tucking it in between the leaves, and reserve the rest.
  4. Place artichokes, stem up, in a heavy pot just large enough to hold them snugly. Sprinkle the remaining herb mixture over the artichokes and drizzle with 4 Tbsp. olive oil. Pour in wine to a depth of ½ inch.
  5. Cover pot and place over medium heat. When liquid boils, turn heat to low. Put a towel or parchment paper between lid and pot, cover again, and put a weight on pot to keep it well sealed. Cook until artichokes are very tender, about 40 minutes.
  6. When tender, uncover pot and let juices boil away until only the oil remains, allowing artichokes to cook a few minutes in just the oil. Serve hot.