Carciofi alla romana

Method

1. 1 Trim off the old leaves and the tough ends of the artichoke flowers, then immediately soak them in water mixed with lemon juice.
2. 2 Finely chop parsley, mint leaves, and garlic, then season with salt and pepper to make a flavorful filling.
3. 3 Stuff the herb mixture into the center of each artichoke flower.
4. 4 Arrange the artichokes upside down in a pot, then pour in olive oil and enough water to cover them halfway.
5. 5 Cover and simmer over low heat for 30 minutes until the artichokes are tender. Let cool slightly, then pour the braising liquid over the dish and serve.

With an appliance

• Pressure cooker 30 min

  Replace step 5: simmer artichokes at low pressure for 8 minutes, then quickly release the pressure; arrange the flowers upside down in a single layer as in step 4 so that the herbal filling does not fall out.