Carciofi à la romaine

In Rome, this classic dish of braised artichokes—carciofi in Italian—reigns supreme over numerous other vegetable-based antipasti. Artichokes, preferably of the large, purple-headed Romanesco globe artichoke variety, are boiled whole in an aromatic white wine bath and flavored with olive oil, lemon juice, parsley, and mentuccia Romana, a type of calamint that grows wild throughout the Lazio region. These amazingly tender, juicy, and flavorful Roman-style artichokes are standard springtime fare in every Italian household, and they can also be found in restaurants across the country.