Last night we cooked the artichoke. Four globe artichokes to be exact. I've eaten my fair share of artichoke hearts and by fair share I mean enough. They sit on pizzas (and I typically pick them off after eating one or two) or in pastas (where I essentially do the same thing) or on antipasti platters (where I avoid them because they are typically pickled and let it be known I'm anti.) Having sampled the jarred hearts (insert soundtrack), I've always been curious to know what it is about the prickly, green, well-sculpted veg that appeals to the masses, or at least the kind of people that order antipasti plates or Italians, or those who want to be more Italian. But what I really wanted to do-- figure out how the hell you cook/eat a semi-fresh artichoke.
"Who Figured Out You Can Eat An Artichoke?", Aug. 1, 2013.
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