Roman Style Artichokes: the Original Step-by-Step Recipe

1. Clean the artichokes by removing the tough outer leaves and cutting off the tips. Dig out the heart to remove the inner beard and soak them in water and lemon to prevent them from blackening.

2. Prepare the filling by finely chopping garlic and mint with a pinch of salt and pepper. 

3. Stuff the artichokes by gently opening the leaves and inserting the chopped herbs into the heart.

4. In a thick-bottomed pan, heat plenty of extra-virgin olive oil and arrange the artichokes upside down, add the water, then cover with a lid.

5. Cook over low heat for about 30 to 40 minutes, remembering to turn them as you go on all sides, until the artichokes are soft and fragrant.

6. Serve warm, drizzling them with the cooking sauce and, if desired, a drizzle of raw oil.