Artichokes Roman-style


  • 12 fresh globe artichokes
  • 2 lemons, quartered
  • 12 cloves garlic, peeled and sliced thinly
  • large handful of fresh mint, washed and dried
  • freshly ground salt and black pepper
  • 200 ml water
  • 50 ml olive oil
  • garlic bruschetta
  • salad leaves


For A Sophisticated Italian First Course Try Valentina Harris's Recipe For Braised Artichokes, Served With Garlic Bruschetta

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