Carciofi alla Romana is a traditional Lazio dish made with tender Roman artichokes seasoned with garlic, parsley, mentuccia, olive oil, salt, and pepper. The artichokes are cooked upside down over gentle heat until soft and aromatic.
Fill a large bowl with cold water and squeeze the lemon juice into it.
Remove the tough outer leaves from each artichoke until the tender inner leaves are exposed.
Trim approximately one-third from the top of each artichoke.
Roman mammole are ideal because they are tender and have little or no prickly choke. Keep the artichokes tightly arranged and cook them gently with the lid on so they steam and braise without falling apart.
Peel the tough exterior from the stems, leaving approximately 3 inches attached.
Gently open the center of each artichoke and remove any fuzzy choke with a small spoon.
Place each cleaned artichoke in the lemon water to prevent discoloration.
Combine the garlic, parsley, mentuccia, salt, and black pepper in a small bowl.
Drain the artichokes and pat them dry.
Gently spread the leaves and distribute the herb mixture inside each artichoke and between the leaves.
Arrange the artichokes upside down, with their stems pointing upward, in a saucepan that holds them closely together.
Pour the olive oil and water around the artichokes.
Cover the saucepan and bring the liquid to a gentle simmer over medium-low heat.
Cook for approximately 30 minutes, or until the hearts and stems are tender when pierced with a knife.
Serve hot, warm, or at room temperature with some of the cooking liquid spooned over the top.
