Romans love artichokes almost as much as they love pasta. The vegetable is grown widely in the region and can be found in a variety of dishes. This fried version dates back to a time when Roman had a sizeable Jewish population.
Serves 4 to 6
Prep time: 25 minutes
Cook time: 25 minutes
Romans love artichokes almost as much as they love pasta. The vegetable is grown widely in the region and can be found in a variety of dishes. This fried version dates back to a time when Roman had a sizeable Jewish population.
Serves 4 to 6
Prep time: 25 minutes
Cook time: 25 minutes
Juice two lemons into a large bowl and fill with water. Soak artichokes in the acidulated water until ready to use (this prevents browning). Drain and dry. Gently open the leaves on each artichoke. In a mixing bowl, combine parsley, basil, garlic, salt, pepper and olive oil. Spoon a small amount of the mixture inside the artichoke leaves. In a heavy-bottom frying pan heat about 1/4 inch of olive oil. Arrange the artichokes, trimmed side down, in the pan and simmer slowly for about 25 minutes. Serve hot or at room temperature.
