Name: Braised Artichokes with Pecorino (_Carciofi al Tegame_)
Yield: Makes 6 servings
Ingredients: 2 pounds small artichokes; 1 lemon for acidulated water; 1/4 cup extra-virgin olive oil; 4 garlic cloves, sliced; 2 cups chopped onion; 1/2 teaspoon coarse sea salt, or to taste; 1/2 teaspoon peperoncino flakes, or to taste; 1 cup shredded pecorino (6 to 8 months old) or mild Cheddar; A heavy-bottomed skillet or sauté pan, 12-inch diameter or larger, with a tight-fitting cover

Here is a quick and tasty way to cook young artichokes: thin-sliced, slowly braised in a skillet in their own juices, and served with a shower of soft pecorino. The method is simple, and will yield delicious results even with the larger, more mature artichokes you'll find in the supermarket.

This dish makes a great vegetarian sandwich, or, for a carnivore, a topping for a juicy hamburger. Artichokes prepared this way are also a great appetizer topped with a poached egg or a thin slice of prosciutto.

Recipe notes

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