Carciofi Arrostiti di Crotone

1. 1

   Preheat the oven to 375 degrees.

2. 2

   Peel the stems of the artichokes to reveal their tender cores.

3. 3

   Tear away the coarser petals, trim the softer petals, and remove the chokes.

4. 4

   Immerse the artichokes in very cold water acidulated with the juice of 1 lemon for 1/2 hour.

5. 5

   Drain the artichokes and slice them in half.

6. 6

   Combine the garlic, sea salt, bread crumbs, 1 1/2 cups pecorino, the parsley, and the lemon zest.

7. 7

   Rub the 2 tablespoons of oil over the surfaces of a large, shallow terra-cotta or enameled cast-iron casserole and position half the artichokes in it.

8. 8

   Dust the artichokes generously with half the aromatic crumbs, laying the remaining artichokes on top and ending the process with a thick layer of the crumbs.

9. 9

   Pour the 1/2 cup of oil over the casserole in thick threads.

10. 10

    Combine the juice of 1 lemon and the wine and carefully pour it down the sides of the casserole, not disturbing the top layer.

11. 11

    Roast the artichokes for 1/2 hour, spooning the juices over them every 10 minutes.

12. 12

    Dust the casserole with the final 1/4 cup of pecorino and put it under a hot broiler, until the cheese turns golden and crisp.

13. 13

    Carry the casserole to table then, serving the artichokes with oven-toasted bread and very cold white wine as a first course, as a main course, but never as an accompaniment, so good are they all alone.

* Per serving · 4 servings · Values may vary.