Carciofi Al Tegame Alla Romana – Baked Stuffed Artichoke Hearts

Cut the stem ends of the artichoke hearts level so they can stand upright. (Rub all the cuts with the juice of a lemon to prevent them from discoloring). Break off the small lowest leaves and remove from the outer ones those that show pressure marks or are loose. Place each artichoke on its side, hold it and cut it about 2 1/2 cm from the top. Using kitchen scissors, cut about 1/2 cm from the lateral tips of the leaves. In a large enamel kettle or stockpot, bring 6 quarts of water to a bubbling boil over high heat. Add the artichoke hearts, simmer for ten minutes, remove and drain them upside down in a large sieve or colander. Carefully unfold the top leaves of each artichoke and pull out the tender inside of the thistle-like yellow leaves. Using a long-handled spoon (a yogurt spoon works great), carefully and accurately scoop out the hairy insides (hay) so that the bottom is completely clean. drizzle a few drops of juice from a lemon into the insides of each artichoke. Preheat the stove to 175 °C.

Heat the oil in a heavy 20 to 25 cm frying pan. Add the bread crumbs and toast at a moderate temperature, stirring constantly, for 1 to 2 minutes, or until crisp and just browned. Remove the frying pan from the heat and add the mint, vinegar, garlic, salt and a small amount of salt.

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