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A period dish

Artichokes with Herbs

Artichokes braised with garlic, mint, and oil until tender, a Roman spring dish.

Serves 4

Artichokes were cultivated in Italy by the fifteenth century and were eaten with enthusiasm by rich and poor alike. Braised whole with garlic and herbs, they were a dish of the Roman spring.

Ingredients

Produce

  • 4 artichokes
  • 3 clove garlic
  • 1 bunch mint
  • 1 bunch parsley
  • 1 lemon

Oils & Vinegars

  • 1/4 cup olive oil

Spices & Seasoning

  • salt

Method

  1. Trim the artichokes, removing the tough outer leaves and the choke.

  2. Rub the cut surfaces with lemon and pack the artichokes upright in a pot.

  3. Add chopped garlic, mint, parsley, olive oil, and a little water.

  4. Cover and braise gently until a leaf pulls away easily, about thirty minutes.

  5. Serve warm or at room temperature with the pan juices.

Served at

A countess holds her court · Forlì, Italy

The duke's banquet · Rome, Italy