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.
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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