Entree

Great Recipes

Carciofi e Pisellini alla Romana (Roman Artichokes with Peas)

Ingredients:
6 Italian artichokes (2” diameter)
1 large lemon, quartered
1 large onion, finely chopped
4 slices of raw ham, finely chopped
5 tablespoons olive oil
3 sprigs fresh mint, finely chopped
3 garlic cloves, finely chopped
Salt and freshly ground pepper
300g (2/3 lb.) fresh peas

Cut the outer layer of leaves off the

artichokes and then remove the hard

points on the others. Cut in half and

remove the fuzz (if any). Put quartered

lemon and artichokes in cold water and

soak for 30 minutes.

Sauté the finely chopped onion and ham

slowly in a large pan, adding oil. Add

finely chopped garlic and mint and simmer

for 5 minutes on low heat.

Drain artichokes and put in pan. Add salt

and pepper and simmer for 15 minutes.

Occasionally pour some water over the

artichokes until they are almost tender

and then add the peas. Simmer 10 more

minutes and serve.

Carciofi e Pisellini alla Romana 1

Carciofi e Pisellini alla Romana 2

Carciofi e Pisellini alla Romana 3