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.
    mint 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 ‘.


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