Add this recipe to your cheese or meat board and wash down with a crisp Puligny Montrachet! Poshy but highly pleasing to all senses!!
4 large Globe Artichokes
1 lemon
1 tsp salt
4 tablespoons Grated Pecorino
3 tablespoons Olive Oil
Fresh Cracked black pepper
Half fill medium pot with cold water. Cut lemon in half and squeeze the juice then add the lemon halves to water. Add 1 tsp salt and set aside.
Remove outer leaves from the artichoce. Trim, cut the top hard leaves then cut in half lengthways. Scoop out the hairy bits from the centre then slice into 1cm slices and put in prepared water.
Cover and bring to boil. Boil for about 15 minutes till just tender. Drain.
Drizzle 1 tablespoon of oil in a bottom of an oven proof dish. Layer artichokes evenly. Sprinkle cheese on top and drizzle the remaining olive oil. Season with some freshly ground black pepper and grill for about 10 minutes till golden. Serve with galletti or hot crusty bread.
