Roasted Garlic- and Romano-stuffed Artichokes
If you’ve never cooked up an artichoke, don’t be scared off by its prickly, perplexing exterior. Let me tell you, it takes very little effort to turn this layered veggie into an absolutely delicious appetizer or side dish.
My favorite way to prepare it is also one of the simplest: drizzling the artichoke with extra virgin olive oil, squeezing lemon and lime juice on top and on the inside layers, stuffing the choke’s center with whole raw garlic
cloves and topping it off with a hearty ball of freshly grated Romano cheese…and then letting the toasty oven do the rest.