Spring is in full swing here in Colorado- the days are warm and seedlings are poking their little green heads out of the garden soil. As I write this I’m wearing shorts, hoping for a bit of sun on these pale blue legs of mine. At the farmer’s market,...
It’s Friday! What better way to end the week than the cocktail hour? Today I’m inspired by Patricia Wells’ book, At Home in Provence. The south of France is home to the poivrade, an artichoke known as the “Violet of Provence”. The very...
The Artichoke According to Alice Waters in Chez Panisse Vegetables, artichokes were brought to America by Italian immigrants who settled in California in the early 1900’s. This prickly thistle has been cultivated by Sicilians for thousands of years. The Deluxe...
Braised Artichoke Pappardelle with Thyme This recipe was inspired by Mark Bittman’s article in the New York Times, “Artichokes Take a Dip in a Pool of Stock”. Mark Bittman suggests browning artichokes in butter, then braising them in stock for twenty...
I’ve come up with 10 ways to use artichokes in your spring pantry: Need guidance preparing artichokes? Not sure how to eat them? Find it here. 1. Simply Steamed or Boiled The most popular way to enjoy artichokes is by steaming or boiling it whole. Then...
