Italian · lunch
55m
Total time
4
Servings
238
kcal
medium
Difficulty
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FAQ · Things people ask
Use equal parts fresh mint and fresh oregano. Standard peppermint alone is too aggressive — the oregano adds the earthy depth that mentuccia carries. In North America, mentuccia occasionally turns up at Italian delis and farmers' markets in spring under the name 'lesser calamint'.
Oxidation — cut surfaces react with air almost immediately. Keep a bowl of cold water with the juice of one lemon next to your cutting board and drop each trimmed artichoke straight in. Rub every exposed surface with the lemon half as you work, and don't stop to do other prep mid-trim.
Both work. Romans often serve it slightly cooled — the braising juices thicken a bit and cling better at room temperature. Either way, spoon the cooking liquid over before serving.
Pierce the base with a thin knife tip or skewer — it should meet no resistance. If still firm, cover and give it 5 more minutes. Don't rush; undercooked artichoke is tough and squeaky.
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