Ingredients

serves 4

　　8 small globe artichokes, with several inches of their stems intact

　　Juice of 2 lemons, divided in half

　　4 fat cloves garlic, peeled, crushed, and minced

　　2 teaspoons fine sea salt

　　1 1/2 cups just-made bread crumbs

　　1 3/4 cups just-grated pecorino

　　1 cup minced flat parsley leaves

　　Zest of 2 lemons

　　1/2 cup plus 2 tablespoons extra-virgin olive oil

　　1/2 cup dry white wine

　　

Step 1

Preheat the oven to 375 degrees.

　　

Step 2

Peel the stems of the artichokes to reveal their tender cores. Tear away the coarser petals, trim the softer petals, and remove the chokes. Immerse the artichokes in very cold water acidulated with the juice of 1 lemon for 1/2 hour. Drain the artichokes and slice them in half.

　　

Step 3

Combine the garlic, sea salt, bread crumbs, 1 1/2 cups pecorino, the parsley, and the lemon zest.

　　

Step 4

Rub the 2 tablespoons of oil over the surfaces of a large, shallow terra-cotta or enameled cast-iron casserole and position half the artichokes in it. Dust the artichokes generously with half the aromatic crumbs, laying the remaining artichokes on top and ending the process with a thick layer of the crumbs. Pour the 1/2 cup of oil over the casserole in thick threads. Combine the juice of 1 lemon and the wine and carefully pour it down the sides of the casserole, not disturbing the top layer. Roast the artichokes for 1/2 hour, spooning the juices over them every 10 minutes.

　　

Step 5

Dust the casserole with the final 1/4 cup of pecorino and put it under a hot broiler, until the cheese turns golden and crisp.

　　

Step 6

Carry the casserole to table then, serving the artichokes with oven-toasted bread and very cold white wine as a first course, as a main course, but never as an accompaniment, so good are they all alone.

　　A Taste of Southern Italy