Artichokes With Romano, Cracked Pepper And Olive
Serves: 4
Hosea Feil
1 January 1970
Based on User reviews:
53
Spice
53
Sweetness
55
Sourness
40
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
Directions:
1
Squeeze juice from lemon halves into large bowl of cold water; add squeezed lemons
2
Cut off stem and top 3/4 inch of 1 artichoke and discard
3
Using scissors, trim sharp tips from leaves
4
Place artichoke in lemon water until ready to cook
5
Repeat with remaining artichokes
6
Drain artichokes and cook in large pot of boiling salted water until base of each is tender when pierced with knife and leaves pull away easily, about 25 minutes
7
Drain artichokes well
8
(Can be prepared 8 hours ahead
9
Cover and refrigerate
10
Steam artichokes 10 minutes to rewarm before continuing
11
) Mix extra-virgin olive oil, grated pecorino Romano cheese, 1 1/2 teaspoons black pepper and 3/4 teaspoon salt in small bowl to blend
12
Gently press artichoke leaves outward from center to open artichokes slightly
13
Pull out small purple-tipped leaves, then scoop out fibrous choke
14
Place 1 artichoke on each of 4 plates
15
Sprinkle artichoke cavities with salt and pepper
16
Drizzle 1 tablespoon cheese dressing over each artichoke
17
Divide remaining cheese dressing equally among 4 small ramekins; serve dressing with artichokes
18
Squeeze juice from lemon halves into large bowl of cold water; add squeezed lemons
19
Cut off stem and top 3/4 inch of 1 artichoke and discard
20
Using scissors, trim sharp tips from leaves
21
Place artichoke in lemon water until ready to cook
22
Repeat with remaining artichokes
23
Drain artichokes and cook in large pot of boiling salted water until base of each is tender when pierced with knife and leaves pull away easily, about 25 minutes
24
Drain artichokes well
25
(Can be prepared 8 hours ahead
26
Cover and refrigerate
27
Steam artichokes 10 minutes to rewarm before continuing
28
) Mix extra-virgin olive oil, grated pecorino Romano cheese, 1 1/2 teaspoons black pepper and 3/4 teaspoon salt in small bowl to blend
29
Gently press artichoke leaves outward from center to open artichokes slightly
30
Pull out small purple-tipped leaves, then scoop out fibrous choke
31
Place 1 artichoke on each of 4 plates
32
Sprinkle artichoke cavities with salt and pepper
33
Drizzle 1 tablespoon cheese dressing over each artichoke
34
Divide remaining cheese dressing equally among 4 small ramekins; serve dressing with artichokes