Here we trim and steam upside down over water with white wine, celery and garlic. (No idea where my wife learned that). My wife is a butter person; I’m mayo mixed with sriracha and lemon juice.
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Have you tried roasting them?
I used to steam them in a slow cooker with some chicken broth, garlic, and slices of lemon. They were pretty good with a Dijon/Mayo dipping sauce.
Years ago I had an artichoke stuffed with tiny Bay shrimp between the leaves. Delicious.
I like the hearts in a pasta dish with gremolata and some grated Parmesan cheese.
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Found these beauties growing in a narrow strip of dirt at the edge of a parking lot; the bees were merrily enjoying the blossoms.
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@gcaggiano shared his recipe for Artichoke Francaise, here:
And the photo of the dish is here:
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