Step 1

chop mint and parsley and place them in a separate bowl.

Step 2

chop the garlic and add it to the chopped mint and parsley.

Step 3

add a pinch of salt and 2 tablespoons of extra virgin olive oil. Finally mix all the ingredients then leave the mixture aside.

Step 4

take the artichokes and start removing the most external and hardest leaves.

Step 5

Cut the stem, leaving only a small piece, then, with a little sharp knife, remove the hard dark green leaf remnants around the base.

Step 6

Cut off the top, about 2″ of the artichoke. Leave behind only yellow leaves.

Step 7

When the artichokes are ready, put them in the bowl with water and lemon

Step 8

Now take the stems and peel them, then start to stuff the artichokes, spreading well their leaves, with the mixture of herbs and garlic.

Step 9

take a small pot with fairly high edges and place the artichokes upside down, very close to each other, so that they do not open during cooking. Then add the stems. Add 10 tablespoons of extra virgin olive oil and half a glass of water

Step 10

Cover with a lid and cook for about 25 minutes. When they are tender, place Roman style artichokes in a plate and serve hot.