The Art of the Artichoke

October 1, 2024

Spring and Fall are the best time to enjoy artichokes. They are so versatile; stuff and bake them with rice, meat or vegetables; boil and eat them with melted butter, or have them marInated in a salad. For salad, choose baby artichokes since there is minimal work to preparing them.

Trim the ends and throw the artichokes in a pot And cover them with water and add the juice of one large lemon. Boil them until you can easily nudge a leave or two off with no effort. Cool. Cut in half and remove the light color leaves. That should get you to the heart.

Season the cut halves taste with roasted garlic salt, pickled onions, fresh thyme and parsley. Add a drizzle of good olive oil. Cherry tomatoes and thin sliced peppers are a nice addition. Toss all well and allow the salad to marinate several hours at room temperature before eating.

Sop up the juices with good crusty bread.