Carciofi e Pisellini alla Romana


Carciofi e Pisellini alla Romana - Cooking

Cut the outer layer of leaves off the artichokes. Remove and halve the hard tips. Soak for 30 minutes in cold water after adding a quartered lemon.

Saute the finely chopped onion and ham in a large pan. Then let simmer for 5 minutes while adding oil, finely chopped garlic and mint.

Let the water drip off the artichokes. Put into pan, add salt and pepper and let simmer for 15 minutes. Occasionally pour some water over the artichokes until they are almost tender, then add the peas.

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