Carciofi alla Romana

Method

1. Prepare a bowl of water with lemon juice to clean the artichokes.
2. Remove the outer leaves until the inner leaves are lighter and softer.
3. Trim and clean the stems; do not discard them.
4. Either make a rose shape by cutting the tip and spreading the leaves, or simply cut off the top and use a teaspoon to scoop out the choke (fuzzy center).
5. Prepare the seasoning: combine garlic, mint, parsley, salt, and pepper.
6. Pat the artichokes dry, gently open the leaves, and stuff the seasoning generously inside.
7. Place the artichokes in a pan with olive oil. Add any leftover seasoning.
8. Cook for a couple of minutes until browned.
9. Add water to the pan, up to the top of the artichokes.
10. Cook for 25 minutes. To test doneness, insert a knife into the stem; if it goes in easily, they are ready.
11. Serve on bread, spreading the artichoke mixture over it.