Carciofi alla Giudia: Sephardic Style Artichokes

1. 1

   Trim the outer leaves of each artichoke and the stem to 2 inches long.

2. 2

   Using a peeler, peel the stems of each artichoke.

3. 3

   In a bowl, combine the artichokes and juice from the lemons.

4. 4

   Cover with ice water and allow to sit for 2 hours.

5. 5

   Drain well.

6. 6

   Using your hands, flatten each artichoke to the shape of a flower.

7. 7

   In a large earthenware pan, over medium heat, add the olive oil.

8. 8

   Add the artichokes, side by side and stem up.

9. 9

   Cook the artichokes until tender, turning the artichokes several times for overall browning.

10. 10

    Using a wooden spoon, press each artichoke firmly to the bottom of the pan so that the leaves flatten out.

11. 11

    Continue to cook for 10 minutes.

12. 12

    Carefully sprinkle a little water over the artichokes, this will crisp the artichokes.

13. 13

    Continue to cook for 2 minutes.

14. 14

    Place the artichokes on a large platter and serve.

15. 15

    Garnish with grated Pecorino Romano.

* Per serving · 4 servings · Values may vary.

No additional tips available.