Braised Roman-style artichokes are cooked gently in a mixture of white wine, olive oil, garlic, and herbs.
Combining oregano and mint approximates the flavor and aroma of nepitella, an herb Romans use for this dish, better than mint alone.
There are many reasons not to cook artichokes out of season, the least obvious of which is that they can spontaneously combust. I'm not joking. I was trimming some leathery artichokes a few months ago, in the middle of summer, and they began to catch fire from the friction of the blade as I sliced through the dry, woody leaves.
The ingredients for carciofi alla romana are few. You need olive oil, white wine, garlic, and herbs. The herbs present a small challenge. In Rome, they use an herb that's sometimes called mentuccia and sometimes called nepitella, a type of Most recipes just shrug it off by calling for fresh mint instead, but nepitella doesn't quite taste like mint. It has a woodsier, oregano-like quality that mint alone fails to deliver.
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