Travel Reference
In-Depth Information
125
Artichokes Ala Romana
Trimming an artichoke can take time but is not diffi-
cult. Hold an artichoke on its side; with a sharp knife,
trim the leaves away as close to the bottom as possible,
turning the artichoke as you work. Cut the leaves
off the top just above the artichoke bottom. Using a
teaspoon, scoop out the choke and discard. Trim the
remaining greenish leaves and pieces away, leaving the
bottom. Pare any tough outside fibers from the stem.
8 good-sized artichokes
(about 8 ounces each)
1 cup parsley
6 large cloves garlic, peeled
5 tablespoons anchovy fillets
(oil included)
½ cup lemon juice
½ cup white wine (Chablis)
3 cups olive oil
Preheat oven to 350 degrees.
3 cups water
Salt to taste
To mix the marinade, grind the parsley, garlic, and
anchovy fillets together. Stir in the lemon juice, wine,
olive oil, water, and salt to taste. Mix and blend well.
Put the artichokes in a cooktop-safe casserole or pan.
Try to place the artichoke bottoms in one layer, close
together. Pour the marinade over the artichokes, then
place on top of the stove over high heat, to bring to a
boil. Cover and transfer to the oven. Cook covered,
turning and basting the artichokes every 15 minutes,
for 45 minutes to 1 hour, or until the stems are tender.
Make these at least a day in advance of serving so the
flavors mellow. Serve at room temperature or slightly
warmed.
