Artichokes with Romano, Cracked Pepper and Olive

1. 1

   Squeeze juice from lemon halves into large bowl of cold water; add squeezed lemons.

2. 2

   Cut off stem and top 3/4 inch of 1 artichoke and discard.

3. 3

   Using scissors, trim sharp tips from leaves.

4. 4

   Place artichoke in lemon water until ready to cook.

5. 5

   Repeat with remaining artichokes.

6. 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. 7

   Drain artichokes well.

8. 8

   (Can be prepared 8 hours ahead.

9. 9

   Cover and refrigerate.

10. 10

    Steam artichokes 10 minutes to rewarm before continuing.)

11. 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. 12

    Gently press artichoke leaves outward from center to open artichokes slightly.

13. 13

    Pull out small purple-tipped leaves, then scoop out fibrous choke.

14. 14

    Place 1 artichoke on each of 4 plates.

15. 15

    Sprinkle artichoke cavities with salt and pepper.

16. 16

    Drizzle 1 tablespoon cheese dressing over each artichoke.

17. 17

    Divide remaining cheese dressing equally among 4 small ramekins; serve dressing with artichokes.

* Per serving · 4 servings · Values may vary.

No additional tips available.