trimmed artichokes in half lengthways and scoop out the hairy 'chokes' using a teaspoon. Rub the artichoke halves all over with the lemon juice to prevent them from discolouring. Set aside.
Heat a heavy-based
lidded ovenproof casserole over a medium heat. When the casserole is hot
add the fennel and coriander seeds and dry fry for 30 seconds to one minute
or until the seeds begin to pop. (CAUTION: Keep the pan away from the eyes and face as popping seeds can be dangerous.)
Add the carrots
onion
garlic
celery
bay leaves
peppercorns
wine and sugar and season
to taste
with salt. Stir well to combine.
Place the artichoke halves into the casserole
then pour over the water. Bring the mixture to a gentle simmer
then cover the casserole with a lid and cook for 25-30 minutes
or until the vegetables are tender.
When the vegetables are tender
remove the casserole from the heat and set aside
uncovered
until cooled slightly.
When the casserole contents have cooled slightly
drizzle over the olive oil
then sprinkle over the parsley. Serve the artichokes alla Romana with steamed fish or barbecued meat.
