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.