I loooove all things artichokes! I use artichoke hearts in salads and dips and pasta dishes. There is just mysterious and wonderful about this thing called an artichoke. They are a bit like life…hard to read from the outside and yet once you’ve unsolved their mystery they are yours to do with as you wish. You just have to get to know them at a deeper level than meets the eye. Okay…perhaps I’m getting a little carried away and dramatic…all to drive the point of my passion for these wild creatures.
In truth, artichokes are not as complicated as you may at first think. They are funny looking an prickly. Actually, they are a thistle (who knew?) There’s not much meat to them… but oh how delicious is the bit there is! This recipe is my favorite way to prepare whole artichokes. I’ve been making them this way for over 30 years, ever since I tasted one at a little hole in the wall Italian restaurant.