These Roman-style artichoke hearts are prepared in Italy. Their small size allows them to be presented whole. The stem is cut 1 cm from the bottom, the outer leaves are removed and the upper part of the other leaves is cut. In order to optimise insertion of the artichoke sauce, they are placed upside down on a table, so that the leaves move apart, then a spoonful of sauce is placed in the heart of each artichoke. The sauce is made of extra virgin olive oil, garlic, pepper and mentuccia, a typical aromatic plant from the Lazio region, with a minty flavour that pairs well with artichokes. The artichokes are then cooked with olive oil and water, before being packaged.