Wednesday, March 28, 2007

The Art of the Artichoke

Looks like it's artichoke season in the Bay Area. I love artichokes, but I have to say they're one of the more difficult produce to work with next to beets. But like beets, when made fresh, they're great! When I eat artichokes fresh, I typically clean them up to the heart part and then thinly slice them and then add them to my recipes. Below, I made a pasta dish recently using globe artichokes I bought at my local Safeway. The photo doesn't really showcase the artichoke slices because they're barely visible mixed with the fettucine and covered with cheese, but you definitely taste them while eating. Yum. See the demo below too as I try to elegantly prep my artichoke for cooking. :)

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