Carciofi alla romana (Roman style artichoke)

I know it is not artichoke season, but I love them.  If I can still find them at my market, I will make them.  In Rome I had the best artichoke I have ever eaten at Il Matriciano restaurant near the Vatican.  It was addicting, and I could have eaten about 10 of them. Below is a traditional Roman artichoke recipe from Mario Batali.  -ts

1 tablespoon chopped fresh parsley 3 tablespoons chopped fresh mint 2 cloves garlic, finely chopped Salt, to taste 1 tablespoon plus 3/4 cup extra-virgin olive oil 6 artichokes, halved and trimmed outer leaves, choke removed, held in acidulated water (fancy talk for lemon water) 1/2 cup dry white wine 3/4 cup boiling water

1. In a small bowl, combine the parsley, mint, garlic, salt and 1 tablespoon olive oil.

2. In the cavity of the artichoke from which the choke was removed, place 1 teaspoon of the herb mixture. Repeat this procedure with the remaining chokes.

3. Arrange all chokes in a deep pan that keeps them close together, in other words, one that doesn’t give them room to fall over.

4. Add the wine, boiling water, remaining oil and a pinch of salt.

5. Cover and simmer on the stovetop 1 hour. Serve hot or at room temperature.