http://novaroma.org/vici/index.php?action=history&feed=atom&title=Artichokes_cooked_in_herbsArtichokes cooked in herbs - Revision history2026-05-01T01:43:27ZRevision history for this page on the wikiMediaWiki 1.17.0http://novaroma.org/vici/index.php?title=Artichokes_cooked_in_herbs&diff=4863&oldid=prevM. Lucretius Agricola: from Aquila2006-07-20T03:00:54Z<p>from Aquila</p>
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Artichokes cooked in herbs<br />
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==Ingredients==<br />
<br />
*6 young (Italian, NOT Globe) artichokes<br />
*Small sprig of rosemary<br />
*Small sprig of mint<br />
*Pinch of coriander seeds<br />
*Pinch of fennel seeds<br />
*Pepper<br />
*Small sprig of lovage<br />
*Drizzle of olive oil<br />
*A little water<br />
*A little white wine<br />
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==Directions==<br />
<br />
Trim the artichoke tips and part of the stems. Place in a pan standing on their trimmed tops with the stalks pointing up. Chop the herbs and add to the pan with the remaining ingredients with enough water and wine<br />
to come half way up the artichokes (half way up the bulb not including the stem).<br />
<br />
Bring to the boil and simmer gently (adding a little water if necessary) for 30-45 minutes until tender.<br />
<br />
Serve with the reduced cooking sauce, and a drizzle of olive oil poured over.<br />
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==Source==<br />
<br />
The above recipe is taken from "The Roman Cookery of Apicius" by John Edwards ISBN 0881790087 and has been adapted according to my own experiments. <br />
<br />
Originally published in [[Aquila (Nova Roma)|Aquila]].</div>M. Lucretius Agricola