Carciofi alla romana
Salad

Ingredients

1 artichoke for each person
3 cloves garlic, minced
Mint leaeves
Olive oil
salt
pepper

Preparation

Remove and discard the tough outer leaves
of the artichokes. Put them in a bacin with
water and lemon for 15 minutes.
Chopp garlic and mint together with salt,
pepper  in one spoon extra-vergin olive oil.
Drain the artichokes, spread
the petals with your fingers, and slip the
filling of mint and garlic between the petals
with the aid of a spoon.Set the artichokes
in a pan, with the stem on top. Put two
spoons of extra-vergin olive oil and a cup
of cold water. in the sauce pan and cover.
well .Set the pan over a medium flame,for
about 20 minutes.