To prepare the Roman-style artichokes, start by cutting the lemon in half, filling a rather large bowl with water, and squeezing in the half lemon.
Cut off the end of the stem and the tip of your artichoke.
With your hands, spread the artichoke, to reveal its inner part.
Peel the stem and round off the end using a sharp knife. Taking off the center hair-like inside that can pinch. Use a small knife or a corer, and cut out the central part to eliminate the inner white beard. Use a potato peeler or the top of a small spoon.
Soak the artichokes inside the lemon water.
Cover with absorbent paper or a clean towel to keep the artichokes soaked in water and prevent them from flipping.
Prepare the filling, chopping the mint and parsley coarsely. Mince the garlic and mix it with the parsley and mint, along with a pinch of salt and pepper.
Roll the leaves and cut them with a knife without chopping them too much.
Drain the artichokes, shake them slightly to remove the excess water, and then use the herb mix to stuff them. Place some mix in the core and also between the flower leaves.
Transfer the artichokes upside down into a small-medium pan, keeping them fairly close together.
Pour in the olive oil followed by the water so that the artichokes are covered up to the stem’s top.
Cook for about 20-25 minutes over low heat.
Serve. You can serve your Carciofi alla Romana warm or at room temperature as an appetizer with some focaccia or pagnotta Italian bread.
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Notes
Keep the oil left to sweep up with bread or other preparations such as simple pasta with garlicky olive oil.