Sunday, May 9, 2010

Sauteed Artichoke Hearts in Lemon Parsley Sauce


When Sherry Page and I headed down to the Pebble Beach Food & Wine Festival a month ago, we drove past fields of bushy green artichoke plants.  It was a breathtaking sight, miles and miles of maturing buds ready to be harvested. It was just the inspiration I needed to jumpstart my work on this thistle vegetable.
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