Artichokes Roman Style: Carciofi alla Romana

Ingredients

• 6  artichokes trimmed halved (but not inner)
• 0.5 cup cooking wine dry white
• 3 tablespoons mint leaves fresh chopped
• 1 tablespoon parsley fresh chopped
• 2 cloves garlic finely chopped
• 1 tablespoon olive oil extra-virgin
• 6 servings salt to taste
• 0.8 cup water boiling

Equipment

• bowl
• frying pan
• stove

Directions

1. In a small bowl, combine the parsley, mint, garlic, salt and 1 tablespoon olive oil. In the cavity of the artichoke from which the choke was removed, place 1 teaspoon of the herb mixture. Repeat this procedure with the remaining chokes. Arrange all chokes in a deep pan that keeps them close together, in other words, one that doesn?t give them room to fall over.
2. Add the wine, boiling water, remaining oil and a pinch of salt. Cover and simmer on the stovetop 1 hour.
3. Serve hot or at room temperature.