Carciofi alla Romana — Cook

Ingredients

4 Carciofo mammola artichokes, outer tough leaves fully removed, tops trimmed, choke scooped out if needed, stalk trimmed and peeled to 4 cm
For the stuffing
1 small bunch Mentuccia romana (Satureja nepeta), leaves picked, roughly chopped
2 cloves Garlic, finely chopped
1 small bunch Flat-leaf parsley, leaves picked, finely chopped
60 ml Extra-virgin olive oil, for mixing the stuffing and drizzling
For braising
120 ml Dry white wine
120 ml Water, sufficient to bring liquid to 3 cm up the sides of the pan
60 ml Extra-virgin olive oil, poured into the braising pan

Method

1
Remove all outer tough leaves from each artichoke until only the pale, tender inner leaves remain. Trim the top flat with a sharp knife, cutting away the pointed tips. Peel and trim the stalk to approximately 4 cm, removing all fibrous green exterior so that the inner stalk — which is continuous with the heart — is fully exposed. If any choke is present, scoop it clean. Rub all cut surfaces immediately with lemon to prevent oxidation. The trimmed artichoke should show no dark or fibrous matter anywhere.
2
Combine the chopped mentuccia, parsley, and garlic with enough olive oil to bind them to a loose paste. Open the artichoke leaves gently from the top, working your fingers between the layers, and pack the herb mixture between the leaves and into the central cavity. Press the leaves back to hold the stuffing. The artichoke should be fragrant at every level — if the herb mixture is not penetrating the interior, the long braise will not carry the flavour through.
3
This is the step on which the dish lives or dies. Stand the stuffed artichokes upside-down — stalks pointing upward — in a deep, heavy pan sized so they fit closely and support each other upright. Pour the olive oil, white wine, and water into the pan to a depth of 3 cm. Cover the pan with a tight-fitting lid. Set over the lowest possible heat. Braise for 40 to 50 minutes without lifting the lid unnecessarily. The steam trapped inside is what cooks the artichokes evenly through every layer; if the lid is not tight or the heat is too high, the liquid evaporates and the artichokes dry before they are tender.
4
After 40 minutes, test tenderness by pressing the base of an artichoke firmly with a finger — it should yield completely with no resistance, and a thin skewer should pass through the heart without any grip. If resistance remains, cover and continue for a further 5 to 10 minutes. The braising liquid in the pan will have reduced to a fragrant, olive-oil-enriched broth.
5
Remove the pan from the heat and allow the artichokes to cool to room temperature in their braising liquid. Turn them right-side up to serve. Spoon the reduced braising liquid over and around each artichoke. The olive oil and wine will have emulsified as they cool; the sauce should coat the artichokes with a unified, fragrant liquid rather than separated oil and water.