[Johnny Angell]

Anyone have good one? Preferably to serve them cold, but I'll consider hot.

[Micah Cohen]

Did you see them at Trader Joes yesterday like I did?

I cleaned them (you have to remove the outer leaves till you get to a little yellow bud about the size of your thumb) and then steamed them for 10 minutes. Then I cut them in half with a sharp knife and sauteed them in a pan with olive oil and fresh garlic till the garlic browns nicely.

Then I eated em up yum.

MC

[Johnny Angell]

Quote:

Originally Posted by Micah Cohen

Did you see them at Trader Joes yesterday like I did?

Unfortunately not, no Trader Joe's in Little Rock. That sounds like a good recipe.

[Al.Anderson]

I was thinking along the lines of a good looking female artichoke, a fun loving male artichoke, and some fermenting grapes.

My bad.

[Lew Crippen]

There is a classic Sicilian spring dish, Frittedda that makes great use of young, fresh spring vegetables: artichokes, fava beans, peas and finocchio. Everything needs to be fresh and young.

I’ll assume that you have done the prep work: trimming the artichokes, shelling the beans, etc (you only need the leafy tops of the fennel for this dish—chop it coarsely).

Sautee a large sliced onion in olive oil in a heavy pot, add the finocchio (a large cup), 5 small artichokes trimmed and cut into wedges to the pot and cover. Cook for maybe 5 minutes and check (add a bit of water if too dry0. Cook another 10 minutes or so and add 1 lb. of peas and 2 lb. of beans—stir to coat everything and cook until tender. Remove from heat and let rest a bit (still covered) and serve warm (you can reheat this dish if necessary—but it will be best if served without reheating).

La Frittedda