Roman-Style Artichokes

Method

1. Prepare a bowl of water with lemon juice to prevent oxidation.
2. Trim the artichokes: cut the stem leaving about 3 cm, remove the tough outer leaves until you reach the pale tender leaves, then trim the base following the shape of the artichoke.
3. Use a spoon to hollow out the inside of the artichoke, removing the fuzzy choke completely.
4. Peel the stems: remove the tough outer layer to reveal the tender white core.
5. Place the trimmed artichokes and stems in the lemon water to prevent browning.
6. Prepare the filling: finely chop together garlic, parsley, mint (mentuccia), lemon zest, salt, and pepper.
7. Gently open the artichoke leaves and stuff the filling inside, massaging it in well.
8. In a pan, add enough olive oil (about half a finger depth). Place the artichokes upright in the pan, using the stems as wedges between them to keep them stable.
9. Heat the pan over medium heat. Let the artichokes lightly brown on the tips. Then add a glass of water, enough to reach almost to the base of the flower.
10. Cover the artichokes with a wet piece of bread paper (or parchment paper) to create steam, then cover the pan with a lid, leaving a small gap. Lower the heat and cook for about 30 minutes.
11. After 30 minutes, check tenderness: the artichokes should be soft as butter. Optionally, serve on toasted bread (bruschetta), placing an artichoke on each slice and garnishing with fresh mint.