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Braised Artichokes with Pecorino (Carciofi al Tegame)

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Here is a quick and tasty way to cook young artichokes: thin-sliced, slowly braised in a skillet in their own juices, and served with a shower of soft pecorino. The method is simple, and will yield delicious results even with the larger, more mature artichokes you'll find in the supermarket.

This dish makes a great vegetarian sandwich, or, for a carnivore, a topping for a juicy hamburger. Artichokes prepared this way are also a great appetizer topped with a poached egg or a thin slice of prosciutto.

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