Braised Artichokes With Pecorino (carciofi Al Tegame)

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

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

Recipe

• 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.