an artichoke per person
olive oil
garlic
wild mint
salt
pepper
The best kind of artichokes to be prepared in this way are CIMAROLO (MAMMOLA is used in Rome), round and large, they are tender and have no hair inside. Do not remove the outer leaves, but with a sharp knife cut only the top of the artichoke, to obtain a conical shape. Keep them in water and lemon, and then, open the leaves and season with salt and pepper. Cook in a pan with plenty of hot olive oil, fry artichokes 7-8 minutes. Take them out and when they have cool slightly open them as to create a flower. Before serving, review the artichokes in boiling oil, holding them upside down, so that they cook well inside. Lay them on paper and drain excess oil. Sprinkle with salt and wild mint.