Roman Style Artichokes

• 2 artichokes
• 2 tablespoons extra-virgin olive oil
• 1 lemon juiced
• 3 friselle (ring-shaped Puglian rolls) or 50 gr of breadcrumbs (but friselle are tastier!)
• 1/2 garlic clove
• 1 sprig mint (pennyroyal)
• 1 sprig parsley
• 2 tablespoons bay leave liquor (or any herbal liquor, Cynar would be great!) - optional but tasty!
• salt

1. Clean the artichokes:rnCut off the top of the stem (if it is very long don't throw it away, cut it and cook it together with the artichokes, they're delicious!).rnPeel the stem.rnCut off the peak of the artichokes (so you don't have hurty spikes!).rnUse your hands to open the artichoke heart and scoop out and discard the inner beard.rnSnap off the dark-green outer leaves (I keep most of them, cause they're delicious to dip in the final sauce, chewing away the little pulp they have).
2. Place them in a pot with water and the lemon juice (to prevent oxidation) and leave them there while proceeding with next steps.
3. Grate together taralli, parsley, mint, garlic and a pinch of salt. Add olive oil and the liquor and mix.
4. Help yourself with a spoon to fill in the artichokes hearts with this mixture.
5. Place them in a pot, upside down, add enough water to cover 1/2 of the artichokes heads, 1-2 pinches of salt and the remaining mixture.
6. Cover and cook on medium heat for 20-25 minutes (use a skewer to check if the inner part is tender).rnServe hot or cold, seasoned with the cooking sauce.

artichokes, extravirgin olive oil, lemon juiced, puglian rolls, garlic, mint, parsley, bay leave liquor, salt

Taken from food52.com/recipes/34781-roman-style-artichokes (may not work)