Artichokes with Romano, Cracked Pepper and Olive
- ¾ teaspoon salt
- ¾ cup extra-virgin olive oil
- 2 lemons
- ¾ cup grated pecorino Romano cheese
- 4 artichokes
- 1 ½ teaspoons cracked black pepper
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. Using scissors, trim sharp tips from leaves. Place artichoke in lemon water until ready to cook. Repeat with remaining artichokes. Drain artichokes and coo...