Artichokes alla Romana

1. 1

   Cut the peeled, trimmed artichokes in half lengthways and scoop out the hairy 'chokes' using a teaspoon. Rub the artichoke halves all over with the lemon juice to prevent them from discolouring. Set aside.

2. 2

   Heat a heavy-based, lidded ovenproof casserole over a medium heat. When the casserole is hot, add the fennel and coriander seeds and dry fry for 30 seconds to one minute, or until the seeds begin to pop. (CAUTION: Keep the pan away from the eyes and face as popping seeds can be dangerous.)

3. 3

   Add the carrots, onion, garlic, celery, bay leaves, peppercorns, wine and sugar and season, to taste, with salt. Stir well to combine.

4. 4

   Place the artichoke halves into the casserole, then pour over the water. Bring the mixture to a gentle simmer, then cover the casserole with a lid and cook for 25-30 minutes, or until the vegetables are tender.

5. 5

   When the vegetables are tender, remove the casserole from the heat and set aside, uncovered, until cooled slightly.

6. 6

   When the casserole contents have cooled slightly, drizzle over the olive oil, then sprinkle over the parsley. Serve the artichokes alla Romana with steamed fish or barbecued meat.

1 serving ≈ 300 g

Nutrition values are estimates. - means data is unavailable.