Food Network: Carciofi alla Giudia: Sephardic Style Artichokes

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Carciofi alla Giudia: Sephardic Style Artichokes
Recipe courtesy Emeril Lagasse, 2000

Ingredients
12 young artichokes
2 fresh lemons
Salt
Freshly ground black pepper
2 cups olive oil
Grated Pecorino Romano, for garnish

Directions
Trim the outer leaves of each artichoke and the stem
to 2 inches long. Using a peeler, peel the stems of each artichoke. In a bowl,
combine the artichokes and juice from the lemons. Cover with ice water and allow

to sit for 2 hours. Drain well. Using your hands, flatten each artichoke to the
shape of a flower.
In a large earthenware pan, over medium heat, add the olive oil. Add the
artichokes, side by side and stem up. Cook the artichokes until tender, turning
the artichokes several times for overall browning. Using a wooden spoon, press
each artichoke firmly to the bottom of the pan so that the leaves flatten out.
Continue to cook for 10 minutes.
Carefully sprinkle a little water over the artichokes, this will crisp the
artichokes. Continue to cook for 2 minutes.
Place the artichokes on a large platter and serve. Garnish with grated Pecorino
Romano.