Artichoke Roman Style

Prepare the artichokes by tearing all the external leaves - which are hard and bitter - with your fingers, until you bring to light the more tender ones that surround the "heart". With a sharp knife, cleanly cut the tip of the artichoke about 2 centimeters from the top. Then remove the attachments of the removed leaves, in order to free the "belly". Finally, cut the stem about an inch from the belly and scrape the filamentous outer part. Do not throw the rest of the stem! Save the greenest part, clean it and cut it in 4 lengthwise

The freshly cleaned artichoke should be rubbed immediately with half a lemon and immersed in water (always acidulated with lemon) to prevent it from blackening

Choose a pot that can comfortably "embrace" your artichokes, deep but not too wide: add 2 cloves of garlic, 1 peperoncino, plenty of extra virgin olive oil and heat. I also add my personal secret ingredient: an anchovy fillet, but it is not essential

When the garlic is browned, remove it with the chilli and arrange the artichokes, squeezed out of excess water, upside down, with the stems upwards so that the leaves can brown in boiling oil. Add salt by dropping it directly on the belly of each individual artichoke. I add also the squeezed lemon, peeled

If you have any, now add a few leaves of mint (Nepitella) for a pleasant touch of freshness

Cover with a lid and cook over medium heat for about twenty minutes. Then cut the belly of an artichoke with the tip of the knife to check the cooking: it must penetrate easily. Raise the heat and cook for another 5 minutes, to lightly scorch the leaves which will be more crunchy and appetizing

Let the artichokes cool in their oil before to serve