Roman Style Artichokes

 

 4 servings

4 large globe artichokes with stems attached
1 lemon
3 tablespoons finely chopped flat leaf parsley
1 tablespoon finely chopped mint
2 garlic cloves, finely chopped
salt, pepper
1/2 cup olive oil

Bend back and snap off tough outer leaves from artichokes, pulling off enough leaves until you expose the central part of the artichoke with whiter leaves at the base.  Slice off tops and then squeeze some lemon juice over the cut parts, so they don't turn so brown.  Using a paring knife, cut out the hairy choke inside the artichoke.  Trim the sides of the artichokes of any tough green parts.  Trim the end off stem and then, using the knife, trim the tough green outer part of the stem.  Rub with lemon.

In a bowl, combine the parsley, mint, garlic and salt and pepper.  Rub the mixture into the artichokes and over the outsides of the artichokes.  Set the artichokes, topside down with stems facing up, into a pot with a lid.  Add oil and enough water to come one third up the sides of the leaves (not the stems).

Cook over medium heat until artichokes are tender, 35 to 40 minutes.  Transfer artichokes, stems up, to a serving platter, reserving juices.  .  Let cool to warm or room temperature.  To serve, drizzle the pan juices over artichokes.