Artichokes, Roman Style
- Juice of 1 lemon
- 4 large artichokes
- 2 Tbs. chopped fresh flat-leaf parsley
- 2 Tbs. chopped fresh mint
- 2 garlic cloves, minced
- 4 Tbs. olive oil
- Large pinch of salt, plus more, to taste
- 1/2 cup dry white wine
- 1/2 cup water
In a small bowl, combine the parsley, mint, garlic, 2 Tbs. of the olive oil and large pinch of salt and stir to mix well.
One at a time, remove the artichokes from the lemon water and, using your fingertips, gently open them slightly (like a flower) to expose the choke. Using your fingers, pull out the prickly inner leaves and discard. Using a sharp-edged spoon, scoop out and discard the hairy chokes. Spoon one-fourth of the herb mixture into each artichoke cavity.
In a 4-quart saucepan over medium heat, warm the remaining 2 Tbs. olive oil. Add the artichokes, stem ends up, and then add the wine and water. Bring to a simmer, cover and adjust the heat to maintain a gentle simmer. Cook until the artichoke bottoms are tender when pierced, about 30 minutes.
Transfer the artichokes to a platter, stem ends up. Taste the cooking liquid; add salt if needed, then reduce over medium-high heat to about 1/4 cup. Spoon over the artichokes. Serve warm (not hot) or at room temperature.