Artichokes with Romano, Cracked Pepper, and Olive Oil

Ingredients:

* 2 lemons, halved

* 4 artichokes

* 3/4 c extra-virgin olive oil

* 3/4 c grated pecorino Romano cheese

* 1 1/2 tsp cracked black pepper 3/4 tsp salt

* 3/4 tsp salt

Directions:

1. Squeeze juice from lemon halves into large bowl of cold water. Add squeezed lemons. Cut off stem and top 3/4-inch of 1 artichoke and discard stem and top. Using scissors, trim sharp tips from leaves. Place artichoke in lemon water until ready to cook. Repeat with remaining artichokes.

2. Drain artichokes and cook in large pot of boiling salted water until base of each is tender when pierced with knife and leaves pull away easily, about 25 minutes. Drian artichokes well. (Artichokes can be prepared 8 hours ahead. Cover and refrigerate. Steam artichokes for 10 minutes to rewarm before continuing.)

3. Mix oil, cheese, pepper, and salt in small bowl to blend. Gently press artichoke leaves outward from center to open artichokes slightly. Pull out small purple-tipped leaves and then scoop out fibrous choke.

4. Place 1 artichoke on each of 4 plates. Sprinkle artichoke cavities with salt and pepper. Drizzle 1 tablespoon of cheese dressing over each. Divide remaining cheese dressing equally among 4 small ramekins and serve with artichokes.

From The Bon Appetit Cookbook by Barbara Fairchild