I fall in love with artichokes every year. Just look at them–how could you not? O most luscious of thistles, O edible flower of my heart!
This week I couldn’t help it: I took pictures of practically every cynara cardunculus that wandered onto the chopping block. Repetitive? I don’t think so. They are all so different. I fell in love with each and every one.
How did you prepare these beauties?
OK, I made this dish called Fettuccine with artichokes barigoule –no time to write it up, but it was simmered artichoke quarters (there’s a picture of them cookin’ in the photos from this week post) with lots of lemon and white wine, with pasta and lots of herbs and caramelized onions. Pretty tasty, super springy!! Here’s a recipe I used as a jumping-off point: http://www.gourmet.com/recipes/2000s/2009/03/linguine-with-brussels-sprouts-barigoule
Beautiful pics (and new blog), Lagusta! I, embarrassingly, have handwritten lots of your meal plans, hoping they will soak into my soul. I totally admire your culinary aesthetic!
Oh my gosh!!! That’s the nicest thing I’ve ever heard! I’m honored.
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