Roman-Style Artichokes

Method

1. Wear gloves to prevent your hands from turning black from the artichokes.
2. Select fresh, large artichokes (preferably Romanesco variety) that feel heavy and make a crisp sound when leaves are bent.
3. Remove the tough outer leaves one by one until you reach the lighter, tender inner leaves.
4. Cut the stem to about 2-3 inches from the base, then peel the stem with a curved paring knife.
5. Trim the tips of the remaining leaves with scissors to create a rose-like shape.
6. Gently open the artichoke and check for any fuzzy choke; if present, remove it carefully.
7. Immediately place the prepared artichoke into a bowl of cold water with lemon juice to prevent browning.
8. Also clean the stems: trim the end and peel off the tough outer fiber, then add to the lemon water.
9. For cooking: season the inside of each artichoke with salt, black pepper, plenty of olive oil, and large chunks of garlic.
10. Place the artichokes upside down in a pan, arranging them tightly so they lock together (use the stems as spacers).
11. Cover the pan with a sheet of wet parchment paper (or a neutral paper bag), and cook over high heat until the artichokes are tender and the bottoms are golden.