Roman-style artichokes revisited
- artichokes 4
garlic cloves 4
extra virgin olive oil q.s.
glass of white wine q.s.
salt and pepper q.s.
licorice powder q.s.
Clean the artichokes (keep the stems), fill them with half a clove of garlic, mint, salt and pepper.
Put extra virgin olive oil in a pan, heat and place the artichokes in the pan upside down, brown then deglaze with wine, and cover with water. Add salt and cook for about 50 ‘.