Carciofi alla Giudia: Sephardic Style Artichokes - artichokes

Method

• 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.