1. The choice of the artichokes.

The “mammole”. There are two kind of artichokes mainly, those with the thorns, typically smaller, and those without the thorns, typically larger. The choice must be on the second, the “mammole”. They are typical of Rome, they are the ones you see in the picture.

2. How to cut them.

First of all eliminate all the tough leaves so that when you have finished to cook them, only the soft ones remain. Second, cut them circularly proceeding from the top downwards:  at the end the artichoke’s shape will be similar to a rose. Third, separate the stem of the artichoke and remove from it the external part. The optimal length of the shank is approximately 5 – 6 cm (about 2 inches).

3. How to stuff them.

At this point you can prepare  a mixture of extra virgin olive oil, chopped garlic and “mentuccia”* (in the absence of “mentuccia” you can use parsley) and use the mixture to stuff it inside of the artichoke as you can see here below.

4. How to cook them.

First of all you have to put the heads and the stems in a sufficiently large pan. Then add about two fingers (in horizontal way) of extra virgin olive oil, two fingers of water, garlic cloves and chopped “mentuccia”* (alternatively parsley as above). Finally add salt and pepper. Cover with the lid and start cooking them simmer. Occasionally flip the artichokes helping yourself with fork and spoon to turn them on themselves.

After 25/30 minutes the artichokes will be ready.

Traditionally, on Easter Day the artichokes accompany the baked lamb (a really young lamb) with the potatoes.

*  Mentuccia is the Italian name for the “Calamintha nepeta”, known as lesser calamint. It is a perennial herb of the Mint family.