Roman-Style Artichokes and Potatoes

Method

1. Prepare the artichokes: remove tough outer leaves, cut in half or into pieces, remove the inner choke and any spines. Immediately place in water with lemon juice to prevent browning.
2. Peel the potatoes and cut them into pieces similar in size to the artichoke pieces. Place in water.
3. Finely chop parsley and mint (or mentuccia) in a ratio of 3 parts parsley to 1 part mint.
4. Remove the outer skin and central green germ from the garlic cloves. Finely chop the garlic.
5. In a bowl, combine the chopped parsley, mint, and garlic. Add salt, pepper, and extra virgin olive oil. Mix well and let rest for at least 10 minutes.
6. Drain the artichokes and potatoes. Place them in a large bowl and add the aromatic mixture. Toss to coat evenly.
7. Heat a large, heavy-bottomed pan or pot with high sides over low heat with a little olive oil. Add the artichoke-potato mixture. Cook on low heat for about 10 minutes, stirring occasionally, without allowing the garlic or herbs to burn.
8. After 10 minutes, add a splash (about a finger's depth) of water. Cover and continue cooking on low heat until the potatoes are tender (about 10–15 minutes more).
9. Check seasoning and adjust with salt and pepper if needed. The liquid should be mostly absorbed, leaving a creamy sauce.
10. Serve hot, drizzled with a little extra virgin olive oil and garnished with fresh mint leaves.