Pennyroyal, parsley and garlic (a classic Roman aromatic combination) are also used for the second dish I present to you: CARCIOFI AL FORNO. You will need to cut off the stems for this, as the artichokes have to be standing head up. Finely chop parsley, garlic and pennyroyal, add some breadcrumbs, some grated pecorino Romano and a bit of olive oil. Fill the artichokes with the mix and cover the tops with it. Add some breadcrumbs and pecorino to the top, place standing on an oiled baking tin and cook in the oven at 350°F for about half an hour to 45 minutes, depending on the size of the artichokes. Poke them with a skewer to check when they’re done. They should be crispy on the outside but soft on the inside. A trick you can use in this recipe is to lightly boil the artichokes before using them, like for three minutes or so. They will be a bit softer and easier to eat in the end.