Braised Artichokes With Pecorino (Carciofi Al Tegame)
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.
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INGREDIENTS
Nutrition- 2lbs small artichokes
- 1lemon for acidulated water
- 1⁄4
- 4
- 2cups chopped onions
- 1⁄2
- 1⁄2teaspoon spicy chili pepper flakes (peperoncini flakes)
- 1cup shredded pecorino cheese (6 to 8 months old) or 1 cup mild cheddar cheese
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DIRECTIONS
- Trim the artichokes, slice very thinly, and soak the slices in acidulated water.(water with lemon juice and then place lemon in water).
- Pour the olive oil into the skillet, and set it over medium heat.
- Scatter the garlic and onion in the pan.
- Cook for 4 minutes or so, stirring and tossing occasionally; season with the salt and peperoncino.
- When the vegetables are sizzling and wilting, lift the artichoke slices from the acidulated water, drain briefly, and drop them into the skillet.
- Stir well, cover the pan tightly, and let everything cook slowly, giving the pan a shake now and then.
- 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.
- Braise for 15 or 20 minutes total, until the artichokes are tender and lightly colored.
- Cook uncovered for more caramelization if you like.
- Turn off the heat, and spread the artichokes out in the skillet bottom.
- Scatter the shredded cheese evenly on top, and cover the pan.
- Let it melt into the vegetables for several minutes before serving.
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