- 8 mammola artichokes
- 2 tablespoons of extra virgin olive oil
- garlic, lesser calamint, parsley, salt and pepper
- 1 lemon
Remove the hard outer leaves and the stalk. Soak them for a few minutes in water and lemon (so they do not turn black), open the leaves and using a teaspoon scoop out the choke from the centre. Place a clove of garlic inside each artichoke, a few slices of lesser calamint and chopped parsley. Add salt and pepper. Place the artichokes, upside down, in a casserole dish: drizzle with extra virgin olive oil and a glass of water. Add salt and pepper and cook in the oven at 180°C for about half an hour.
Preparation time: one hour
Suitable for: unsophisticated guests
Smorgasbord of facts
Ham offers a picture of the great local gastronomic variety and richness in Italy: the variety of hams is representative of the different local customs and traditions followed to preserve a leg of pork. In addition to several cured hams, there is also cooked ham. In this case, the thighs are boned, trimmed, seasoned, cooked with double steaming, grilled and then seasoned with laurel, juniper, white pepper and rosemary.
Mammola artichokes, without thorns, are grown in Ladispoli, in the province of Rome. They are large with an almost round shape and they have been known since Etruscan and Roman times, when they were cultivated in the hilly areas of Civitavecchia, Tolfa and Cerveteri. They are IGP-certified and are grown only in the province of Viterbo, Latina and Rome, where they are carefully picked from January until late May.
Il Brace cooked ham and Roman-style artichoke hearts.