Braised Artichokes With Pecorino (Carciofi Al Tegame)

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READY IN: 50mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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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