Roman artichoke by Laurent Mariotte

Method

1. 1

   Cut the stem of the artichokes by leaving a few centimetres from the base.

2. 2

   Peel the remaining stems. Remove the first leaves on two layers, no more.

3. 3

   Cut the tip of the leaves if they are too fibrous. Immerse them in a salad bowl of cold lemony water to avoid blackening.

4. 4

   Spread the central leaves and with a spoon, remove the hay if there is.

5. 5

   Finely chop the herbs with peeled garlic pods. Stifle your head with artichokes.

6. 6

   In a jumper (high edge), place the artichokes head down, with the stems in the air, salt. Pour oil and 25 cl of water to the base of the stem. Cover and cook over medium heat for 20 min. Check the cooking with a knife tip. Serve them with their cooking juice.

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