Arcane Fire

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Food: The New York Times Edition

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How incredible does this recipe sound?  Perhaps like something that you whip up for a hungry guest and say, “Oh this old dish?  It was nothing.”  You know?  Also, I’m really intimidated by artichokes.  They’re sharp and they hurt your hand and sometimes the ones that I buy from the jar or from the Whole Foods antipasto bar turns my stomach a little bit.  But.   Sometimes, garlic and lemon and pecorino speaks to me.  As it is doing now.  Recipe below the jump. 

Adapted from Nick & Toni’s, East Hampton, N.Y.

Time: 1 hour 15 minutes

Juice of 1 lemon  6 large globe artichokes8 tablespoons unsalted butter1/3 cup chopped garlic2 tablespoons minced chivesSalt1/3 cup toasted panko or coarse bread crumbs4 tablespoons grated pecorino Romano.

1. Stir lemon juice into a large pot of water. Remove outer leaves from artichokes. Cut each artichoke in half vertically, then use a paring knife to remove inner core, with all purple leaves and fuzz. Pull off remaining leaves except for a couple of soft inner layers. Pare base and stems down to the flesh. Drop each artichoke into pot of water as it is trimmed. Bring to a boil, reduce to a simmer and cook 15 to 18 minutes, until tender. Drain artichokes and place on paper towel to cool.2. Melt butter in a small saucepan over medium-low heat. Add garlic and chives. Cook, stirring occasionally, until butter and garlic begin to brown, 5 to 8 minutes. Remove from heat.3. Heat the broiler. Place artichokes, cut side up, in a shallow baking dish that can go to the table. Season with salt and place under broiler. When edges start to brown, spoon bread crumbs over artichokes, then garlic butter, then cheese. Place back under broiler for about a minute, until cheese softens but has not melted.Yield: 6 servings.

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Written by doorr

June 23, 2010 at 5:13 pm

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