It’s the beginning of artichokes season in Italy. This time of the year is when they are tender and not too big, in fact so tender that they can be eaten raw, thinly cut and simply seasoned with salt, olive oil and lemon juice. However, my favourite recipe for artichokes is an absolute classic dish from the Eternal City and it’s called ‘Carciofi alla Romana’. Growing up in the Italian Capital (and my dad being a 7th generation Roman), I was lucky enough to learn about traditional Roman cuisine and its use of fresh herbs.

One herb in particular was always essential for the preparation of this dish and it’s a special type of wild mint which mainly grows in the region surrounding Rome (Lazio): the very strong and pungent ‘mentuccia’. This herb is always available at the city markets, supplied by the vendors for free (provided, of course, you buy some vegetables from them). As I take a walk through the fields and olive groves Sabine Hills (a beautifully unspoilt rural area just north of Rome where I now live), the pleasant and fresh scent of this little herb accompanies me all the time: it’s everywhere. So, I am lucky as I have an endless supply of mint just at my front door.