The first step in preparing carciofi alla romana is to clean the artichokes: using gloves, remove the harder external leaves. Remove any leaves from the stems and cut them short. The artichokes are cooked upside down, with the step facing upwards, so adjust the length according to the depth of the pan you are using, making sure you can close the lid properly.  

Cut off the tips of the leaves, eliminating the harder and more woody part. Use a teaspoon or other utensil to remove the inner beard. Then trim the stem and the outer part of the underside (at the base of the leaves), removing the more fibrous layer. Immerse the cleaned artichokes in water and lemon juice to keep them from turning brown.  

Use a chopping knife to make a fine blend of chopped garlic, parsley and a few mint leaves. Drain the artichokes and dry them thoroughly. Part the leaves, use a teaspoon to fill each heart with the chopped herbs and then sprinkle with salt.  

Pour 3-4 tablespoons of oil in a deep pan and position the artichokes face down, with the stem pointing upwards, so that they hold each other up. Cook for 5 minutes, or until the oil begins to sizzle. 

As soon as it begins to sizzle, pour in a couple of glasses of water, covering most of the head. Do not add too much water, as it needs to evaporate. Put on the lid and leave to cook on a medium flame for around 10-15 minutes. Use a fork to check if the stems are soft, as these are the toughest part and take the longest to cook. 

Once they are ready, transfer the artichokes to a serving dish and baste with the remaining cooking liquid. Carciofi alla romana can be enjoyed hot or at room temperature.