Artichokes; butter

Cook artichokes: peel the stem, cut off the top third or so, rub the exposed cuts with a lemon, and steam. Meanwhile, melt butter with thyme, lemon zest, and a dried hot pepper. When you can easily pull a leaf off the bottom, add lemon juice and extra virgin olive oil to the “sauce”. Eat slowly, saving the heart for last.

Artichokes; butter

In other news, the carote in agrodolce were absolutely delicious. The raisins add a really delightful dimension beyond the sweet vinegar. While I enjoyed their flavor, the pine nuts had a mealy texture—perhaps pre-toasting would avoid that.

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