Where to eat Carciofi alla romana

Method

1. Fill a bowl with cold water and squeeze in the lemon halves. Drop the halves in too.
2. Trim each artichoke: snap off the tough outer leaves until you reach the pale tender inner leaves. Peel the stem to the white core. Cut off the top 2cm of the artichoke. Open the leaves gently from the centre to expose the choke; scoop the choke out with a small spoon. Drop each prepared artichoke into the lemon water.
3. Chop mentuccia (or mint and marjoram) finely with the parsley and garlic. Mix in a bowl with a generous pinch of salt and pepper.
4. Drain the artichokes upside-down on a towel. Pack the herb mix into the cavity of each artichoke and between the leaves.
5. Stand the artichokes stem-up in a heavy narrow pot so they fit snugly. Pour over the olive oil, wine and water; the liquid should come halfway up the artichokes.
6. Cover tightly with a lid or a sheet of parchment pressed onto the surface plus a lid.
7. Bring to a simmer over medium heat, then reduce to the lowest possible heat. Braise 35 to 45 minutes until a knife slides into the base without resistance.
8. Lift the artichokes onto a serving dish stem-up. Reduce the braising liquid 3 minutes to a glossy emulsion, then spoon over.
9. Serve at room temperature, never piping hot, finished with extra olive oil.