4 large, full-size artichokes
1 lemon, halved
1 3⁄4 cups dried bread crumbs
1 cup grated pecorino
1⁄3 cup chopped flat-leaf parsley leaves
2 tsp. kosher salt
1 tsp. freshly ground black pepper
8 cloves garlic, finely chopped
5 tbsp. extra-virgin olive oil
1. Using a serrated knife, cut off artichoke stems to create a flat bottom. Cut top thirds off artichokes, pull off tough outermost leaves, and trim tips of leaves with kitchen shears. Rub cut parts with lemon halves. Open artichoke leaves with your thumbs to make room for stuffing; set aside.
2. Heat oven to 425°. In a large bowl, combine bread crumbs, 3⁄4 cup pecorino, parsley, salt, pepper, and garlic. Working with one artichoke at a time over bowl, sprinkle one-quarter of bread crumb mixture over the artichoke and work it in between leaves. Transfer stuffed artichoke to a shallow baking dish. Drizzle each artichoke with 1 tbsp. oil. Pour in boiling water to a depth of 1”. Rub 1 tbsp. olive oil on a sheet of aluminum foil, cover artichokes with foil (oiled side down), and secure foil tightly around dish with kitchen twine. Bake until a knife easily slides into the base of an artichoke, about 45 minutes. Remove foil, sprinkle tops with remaining cheese, and switch oven to broil. Broil until tops of artichokes are golden brown, about 3 minutes.
Roasted Beet Wedges
1 pound medium fresh beets, peeled
4 teaspoons olive oil
1/2 teaspoon kosher salt
3 sprigs fresh rosemary
Cut each beet into six wedges; place in a large resealable plastic bag. Add olive oil and salt; seal and shake to coat.
Place a piece of heavy-duty foil (about 12 in. long) in a 15-in. x 10-in. x 1-in. baking pan. Arrange beets on foil and top with rosemary. Fold foil around beet mixture and seal tightly. Bake at 400 degrees F for 1-1/4 to 1-1/2 hours or until beets are tender. Discard rosemary sprigs.