- 4 large fresh artichokes
- 1 fresh lemon, cut into wedges
- 8 ounces pecorino Romano cheese, thinly sliced
- 4 cloves garlic
- 2 tablespoons olive oil, or to taste
- 1 pinch salt
- Cut the stems and the tops off each artichoke. Wiggle the artichoke back and forth with your thumbs to open the leaves. Snap off and discard the tough outer leaves.
- Place lemon wedges in a large bowl of water. Soak artichokes for 30 minutes.
- Remove the artichokes from the water and shake off excess water. Insert slices of pecorino Romano cheese between the artichoke leaves. Place a garlic clove into the centre of each artichoke.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Arrange artichokes upright in the steamer. Drizzle olive oil over the artichokes and water; add salt. Bring water to a boil. Cook artichokes until the cheese in the centre has melted and you can easily pull an outer leaf away, about 1 hour.
05/07/2018
recipepes.com
Sicilian Stuffed Artichokes, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
