Steamed Globe artichokes

By taniaf

Ingredients

• 3 lemons, 2 halved and 1 zested and juiced
• 6 large globe artichokes
• 1/2 cup olive oil
• 3 garlic cloves, thinly sliced
• 1 stick butter
• 3/4 cup pecorino, grated
• pepper

Preparation

Step 1

Fill a medium bowl with water. Juice 1 lemon into water, and add rind. Trim artichoke stems to 1/2 inch, and remove tough outer leaves. Trim pointy tips of leaves using scissors. Spread leaves apart to remove inner chokes by scraping with a small spoon. Transfer artichokes to lemon water as you work to prevent discoloration.
Fill a large pot with 2 inches water. Juice 1 lemon into water, bring to a simmer. Fit pot with a steamer basket insert. place artichokes upright in steamer. Simmer, covered, until very tender when pierced, 30 minutes.
Combine olive oil and garlic in a small saucepan over medium heat. Cook until garlic is pale gold. Strain garlic, reserve oil. Transfer garlic chips to a paper towel to drain.
Add butter to saucepan, melt over medium heat. Whisk in reserved oil, the cheese, and lemon zest and juice. Pour vinaigrette into center of each artichoke, and drizzle remainder over tops. Sprinkle with garlic chips and season with pepper.