Lemon Artichokes with Pecorino

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Posted by in Recipes on Mar 13, 2013 . .

24 Baby Artichokes, about 2 ounces each
Juice of 1 Lemon
Olive Cart Lakefront Lemon Extra Virgin Olive Oil
Olive Cart Michigan Flaked Sea Salt
Freshly Ground Olive Cart Black Peppercorns
1/4 lb Pecorino Cheese

Fill a bowl with water and squeeze in the juice of 1 lemon, then throw in the lemon halves.

Select green, firm artichokes without any black spots. Remove at least three layers of outer leaves to reach the light green interior leaves. Working with 1 artichoke at a time, trim off the dark spot where the artichoke was attached to the bush and the pointed top 1 inch of leaves. Cut the trimmed artichoke in half lengthwise, and lay flat side down. Using a very sharp knife ( or mandoline), slice the artichoke lengthwise as thinly as possible. Slip the slices into the lemon water. When all the artichokes are done, drain, pat dry and place in a bowl. Cover with Olive Cart Lakefront Lemon Extra Virgin Olive Oil to cover. Season with Olive Cart Michigan Flaked Sea Salt and freshly ground Olive Cart Black Peppercorns and toss to coat evenly.

The artichokes are best served immediately, as they start to brown if exposed to air for more than 15 minutes. ( If you deciede to take them on a picnic, prepare them that day and store them in a jar, completely coverd with olive oil) Turn them onto a serving platter and, using a vegetable peeler, shave curls of pecorino cheese over the top. Serve at once.

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