Artichokes Roman Style
Recalling antipasti from her native Rome, Adriana Giramonti’s artichokes are cooked in a mixture of garlic, marjoram, lemon juice, and chicken stock — chicken stock is one of her staples. Giramonti is closed now, but Adriana’s recipes remain as a tribute to the foods she remembered from her mother’s kitchen.
Ingredients
- Artichokes - 12 small
- Lemon - 1
- Onions - 2 medium, quartered
- Garlic Clove - 1, chopped
- Dried Marjoram - 1 teaspoon
- Olive Oil - 1/4 cup
- Chicken Stock - 1 cup
- Salt and freshly ground pepper
- Lemon - 1
- Parsley - 1/2 bunch
Instructions
Remove the outer leaves of the artichokes. Cut off the tops and put the artichokes in cold water to cover. Add the lemon juice and let the artichokes stand for 10 minutes. Arrange around the sides of a heavy casserole. Put quartered onions in the center. Sprinkle with garlic, marjoram, oil, broth, salt, and pepper. Cover and bring to a boil. Reduce heat to low and simmer gently for 20 minutes. Remove from heat; let cool to room temperature. Drain.
To serve: Cut grooves through the lemon skin from top to bottom all around the lemon. Slice the lemon into thin circles. Chop one-fourth of the parsley; tear the remaining parsley into small pieces. Arrange onions in the center of a large serving plate, and arrange artichokes around the perimeter. Tuck lemon slices and bits of parsley into the vegetables. Sprinkle the plate with the chopped parsley.
