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Artichokes With Pecorino Romano and Olive Oil

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Italy

Known as an Italian recipe, with similar versions prepared across other nations.

Ingredients 12 ingredients

  1. 1/2 cup extra-virgin olive oil
  2. Freshly ground black pepper
  3. Lamb
  4. Cut
  5. Milk
  6. 4 6 to 8 ounce artichokes
  7. Fillets
  8. Chops
  9. Water
  10. Salt
  11. Salmon
  12. 6 tablespoons grated Pecorino Romano cheese -- see note
Contains FishMilk Read from the ingredients, not verified. Check labels.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Grill and open flame. Keep sleeves, hair and tea towels away from the flame, and stay with the grill while it's lit. Barbecue outdoors only, never in a closed space.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. To cook artichokes: Bring water in large, heavy saucepan to a boil. While water is heating, cut and discard stems from artichokes so they will sit upright without wobbling. Place each artichoke on its side; with sharp knife, cut off and discard about 3/4 inch from top. Use scissors to trim and discard tips (from which sharp points protrude) from leaves.
  2. Place prepared artichokes in pan with boiling water. Cover with lid slightly ajar and cook until artichoke bases are tender when pierced with a knife, about 20 minutes for small artichokes, 30 minutes or longer for medium ones. Remove artichokes from water; drain upside down on plate.
  3. In small bowl, mix olive oil and cheese until well combined.
  4. To serve: Arrange artichokes upright on individual plates. Spread open leaves; using tongs, pull out inner pale green leaves and discard them. Using spoon, scoop out hairy choke and discard. Salt and pepper cavity of artichoke, then ladle 1/4 of sauce into cavity. Repeat with remaining artichokes and sauce. Serve warm.
  5. Note: Pecorino Romano cheese is an Italian cheese made from sheep's milk. A hard cheese, pale yellow in color, it is readily available in most markets. You can substitute Parmigiano-Reggiano if desired, but Pecorino Romano has a sharper flavor.
  6. "These artichokes would make a fine first course to precede grilled steaks, broiled lamb chops or pan-seared salmon fillets. I used small artichokes, but you could increase the sauce and use larger ones if desired. One thing is certain. It will take only a" "Saint Louis Post Dispatch, October 11, 1999"
  7. Brought to you by Grassroots Recipes Mastercook Collections and Jim Dykstra http://www.grassrootsrecipes.com

Plating

Cookware for this recipe

  • Saucepan
  • Grill or grill pan
  • Mixing bowl
  • Chef's knife
  • Grater
  • Ladle
  • Tongs
  • Colander
Source Not stated: saved from a website or mailing list, rights unverified
Credit

Recipe By: Betty Rosbottom. Saved from www.grassrootsrecipes.com (http://www.grassrootsrecipes.com/JimDykstra/JDartichoke1NC/JDartichoke1NC.txt), file Recipes/www.grassrootsrecipes.com/JimDykstra/JDartichoke1NC/JDartichoke1NC.txt in the Internet Archive item cooking-recipes (https://archive.org/details/cooking-recipes).

What was changed: Read by machine from the mastercook text: title, ingredients and method as written, columns closed up and wrapped lines joined; credit lines kept apart; e-mail addresses removed; an all-capitals title given ordinary capitals. Not rewritten.