Simple Fruit and Cheese Skewers

Embark on a culinary sojourn to the heart of Rome with this timeless classic, "Carciofi alla Romana." Each artichoke heart is a tender vessel, brimming with the aromatic symphony of mint, garlic, and wild Italian herbs. 

The exterior leaves char slightly under the broil, their tips kissed with a golden hue, yielding to a buttery softness that dissolves on the tongue. 

The mingling scents of fresh earthiness and bright citrus fill the kitchen, promising a sumptuous feast for the senses.

Preparation and Cooking Time

• Preparation Time: 20 minutes Cooking Time: 40 minutes
• Servings and Serving Size:

Yields: 4 servings 

Ideal Serving Size: Two artichokes per person

Essential Nutritional Information

• Calories: Approximately 150 kcal per serving Macronutrients:Carbohydrates: 13g
• Protein: 4g
• Fat: 7g
• Fiber: 6g

Ingredients

• Globe artichokes (8 total): 1500 grams
• Fresh lemon juice: 45 grams
• Extra virgin olive oil: 30 grams
• Fresh mint leaves, finely chopped: 15 grams
• Fresh garlic, minced: 20 grams
• Sea salt: to taste, approximately 5 grams
• Black pepper, freshly ground: to taste, approximately 2 grams

Detailed Method of Preparation

1. Trim the stems and remove the tough outer leaves of the artichokes.
2. Slice the top quarter off each artichoke and rub all cut parts with lemon to prevent browning.
3. Open the center of the artichokes and scoop out the fuzzy choke.
4. In a bowl, combine olive oil, lemon juice, minced garlic, mint, salt, and pepper to create a marinade.
5. Drizzle this mixture over and inside the artichokes, ensuring even coverage.
6. Place the artichokes in a baking dish with a little water at the bottom, and cover tightly with foil.
7. Bake in a preheated oven at 180°C (355°F) for 40 minutes, or until tender.
8. Uncover and broil for 5 minutes to achieve a golden finish.

Proven Tips for Culinary Success

• Select artichokes with tightly packed leaves, as they are fresher and more flavorful.
• Keep cut artichokes in lemon water to preserve color.
• Do not skimp on the marinating time; the longer the artichokes sit with the herbs, the more pronounced the flavors.

Anticipated FAQs

• Q: Can I use dried mint instead of fresh? A: Fresh mint is preferred for its vibrant flavor, but in a pinch, you can use one-third the amount of dried mint.
• Q: What's the best way to serve them? A: Serve warm as an appetizer or a side dish with a drizzle of extra virgin olive oil.
• Q: How do I store leftovers? A: Keep them in an airtight container in the refrigerator and consume within two days for the best taste.