Roman Style Artichokes

Chop garlic, parsley and wild mint, and put into a bowl. Add a tablespoon of oil, salt and pepper.

Remove the toughest leaves from the artichokes, cut off the leg, leaving about 1.2 inches, using a small knife, and trim the top to remove the toughest part of the leaves. Open the artichokes slightly and with a teaspoon try to remove the central hairy “choke”.

Then put into the center the prepared chopped mixture. Close and put into a narrow high-sided casserole, without leaving any room. Salt and pour in two parts water to one of oil, so that the artichokes are almost completely immersed. Cover and cook over a medium heat, until the water has almost completely disappeared.

Serve warm.