Originally Posted by Chef_Jen
So heres what ive got
And im very excited as my artichokes are fully bloomed and edible :)
Don't move a finger, Jen; I can be there in 24 hours...
Do me a favour with the herbs.
Add them to salads.
Boil some new potatoes and try them with butter and the herbs.
Stirfry a few shrimp and give them a roll.
Look carefully at the colours - you can do wonders by adding, for example, a purple sprout to a white dish...
Save those long baby stalks! Carciofi alla Romana ( is that the right spelling?)...
Peel the baby chokes down to the heart. Peel the stalk very gently.Dump into iced lemon water.
Then, when you've done them all, place heart-down in a saucepan, with lid, barely
cover the heart with water, add a tsp salt, EVOO, a sprig or 3 of fresh thyme, a soupçon
of fresh oregano, a twirl of freshly ground black pepper. Bring to a simmer then lower the heat to MIN! and cook for about 10-12 minutes with the lid on.
Watch out for the liquid - don't let it dry out. Add a little more water if necessary. Any liquid left over can be added to EVOO and a little white wine vinegar to make the sauce which you will drizzle over the artichokes.
Decorated with purple sage, of course...