Braised Artichokes With Pecorino (Carciofi Al Tegame)

Manami's Note:

This is a very tasty way to eat young artichokes! Thin sliced, slowly braised in a skillet in their own juices and served with a shower of soft pecoriono. This method is simple, and will yield delicious results even with larger, more mature artichokes. This makes a wonderful vegetarian sandwich or for the carnivore, a topping for a juicy hamburger. Artichokes prepared this way are also a great appetizer topped with a poached egg. Lidia Bastianich from Lidia's Italy. We are serving this as a side for one of the seders this Passover 2009.

• Total Time: 50 mins
• Prep Time: 15 mins
• Cook Time: 35 mins

Ingredients:

Servings: 6

• 2 lbs small artichokes
• 1 lemon for acidulated water
• ¼ cup extra virgin olive oil
• 4 garlic cloves , sliced
• 2 cups chopped onions
• ½ teaspoon coarse sea salt (to taste)
• ½ teaspoon spicy chili pepper flakes (peperoncini flakes)
• 1 cup shreddedpecorino cheese (6 to 8 months old) or 1 cup mild cheddar cheese

Directions:

1. Trim the artichokes, slice very thinly, and soak the slices in acidulated water.(water with lemon juice and then place lemon in water).
2. Pour the olive oil into the skillet, and set it over medium heat.
3. Scatter the garlic and onion in the pan.
4. Cook for 4 minutes or so, stirring and tossing occasionally; season with the salt and peperoncino.
5. When the vegetables are sizzling and wilting, lift the artichoke slices from the acidulated water, drain briefly, and drop them into the skillet.
6. Stir well, cover the pan tightly, and let everything cook slowly, giving the pan a shake now and then.
7. After 10 minutes, the artichoke slices should be softening - if they're hard and the pan is dry, add a couple spoonfuls of acidulated water and continue cooking covered.
8. Braise for 15 or 20 minutes total, until the artichokes are tender and lightly colored.
9. Cook uncovered for more caramelization if you like.
10. Turn off the heat, and spread the artichokes out in the skillet bottom.
11. Scatter the shredded cheese evenly on top, and cover the pan.
12. Let it melt into the vegetables for several minutes before serving.