Slivered Raw Artichokes with Pecorino

Cooking Instructions

Fill a bowl with water and squeeze in the juice from 1 lemon, then throw in the lemon halves.

Select green, firm artichokes without any black spots. Remove at least three layers of outer leaves to reach the light green interior leaves. Working with 1 artichoke at a time, trim off the dark spot where the artichoke was attached to the bush and the pointed top 1 inch of the leaves. Cut the trimmed artichoke in half lengthwise, and lay fiat side down. Using a very sharp knife (or a mandoline), slice the artichoke lengthwise as thinly as possible. Slip the slices into the lemon water. When all the artichokes are done, drain, pat dry, and place in a bowl. Squeeze the juice of the remaining lemon over the artichokes and add enough olive oil to coat. Season with salt and pepper and toss to coat evenly.

The artichokes are best served immediately, as they start to brown if exposed to the air for more than 15 minutes. (If you decide to take them on a picnic, prepare them that day and store them in a jar, completely covered with olive oil.) Turn them onto a serving platter and, using a vegetable peeler, shave curls of pecorino cheese over the top. Serve at once.

Wine Pairing(s)

Marques de la Concordia Rioja ''Hacienda de Susar''

Cubero Calatayud Tinto

Hugel et Fils Riesling

Neo Christina

La Rioja Alta Viña Ardanza Reserva

Ponsalet Monastrell Jove

Murphy-Goode Fume Blanc Alexander Valley

Ayles Garnacha Cariñena

Lan Reserva

Alvear 'Solera Reserva 1927'