Bowtie Pasta with Mushroom Sauce
Clusters of plump, violet-tinged artichokes are a definite sign of spring, and when they are in season, my enthusiasm for them runs deep. But many of my fellow cooks stay away from this vegetable because of the time required to prep them. Rather than struggle in the usual way to get at the hairy choke and remove stubborn and prickly leaves, I offer a simpler, gentler way to approach them.
This recipe was featured on Roman Style Artichokes / Carciofi alla Romana - Episode 508.
After preparing & serving, are the entire leaves tender enough to eat?