Roman Style Artichokes
Roman-style artichokes braised in white wine, with preserved lemon, bottarga, and garum. A bold, briny dish perfect with toasted pane casareccio.
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Ingredients
- 4 large globe artichokes
- 1 preserved lemon (peel only, finely diced)
- 40 g bottarga di muggine, grated or shaved
- 3 cloves garlic, thinly sliced
- 1 bunch fresh mint, the Romans used mentuccia, a wild mint found in Central & Southern Italy
- 1 bunch flat-leaf parsley
- 150 ml dry white wine
- 100 ml olive oil (extra virgin, fruity)
- Juice of 1 lemon
- Salt
- freshly ground black pepper
- 1 egg yolk
- 50 ml fresh lemon juice
- 120 ml extra virgin olive oil
- 15 ml artichoke cooking liquid
- Garum* to taste
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