Artichokes with Romano, Cracked Pepper and Olive

Ingredients

• ¾ teaspoon salt
• 2 lemons
• 4 artichokes
• ¾ cup extra-virgin olive oil
• ¾ cup grated pecorino Romano cheese
• 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...

View full recipe at Epicurious