Adam, my late and great friend Erik from Big Sur, CA, the holy land of baby artichokes, prepared them so: chopped off the thorny parts and then sautéed them in olive oil and garlic with fresh ground pepper and some salt until tender. We ate them until we popped by the bushel baskets from local markets in the Gilroy area. Thanks for an excuse to memoralize him - he was a spectacular cook and a spectacle of a friend.
I bought some bottles like that to gift people cold brew at Christmas, and I wound up with one leftover for myself. I can’t figure out how to wash it, though. Just lots of swishing with hot, soapy water? The neck is so narrow.
A question for you, Adam….does the Vin d’Orange need to be refrigerated after it has been strained and bottled? I strained mine last night and popped it back in the fridge, just in case. It is absolutely divine!! Thank you!!!
That polenta cake looks amazing. Putting Gjusta on the list for my next LA trip.
Squeeze the juice of half a lemon into a bowl of water.
Cut off the discolored bottom of the stem. Trim any dark green skin from the bottom of the stem.
Pull off the dark outer leaves until the tender yellow and pale green leaves appear.
Cut off the tip of the artichoke at the line separating the dark from the pale part of the leaf.
Put the cleaned artichoke in the acidulated water.
Put on a pot of water to boil over high heat. Cook the artichokes until knife tender.
When cool enough to handle, cut the artichokes in half length-wise.
Put the olive oil in a cast iron or saute pan. When the oil starts to ripple cook the artichokes flat side down until golden brown.
Remove the artichokes to a serving plate crispy flat side up and sprinkle with sea salt with some lemon wedges scattered around.
Serve immediately or at room temperature.
Adam, my late and great friend Erik from Big Sur, CA, the holy land of baby artichokes, prepared them so: chopped off the thorny parts and then sautéed them in olive oil and garlic with fresh ground pepper and some salt until tender. We ate them until we popped by the bushel baskets from local markets in the Gilroy area. Thanks for an excuse to memoralize him - he was a spectacular cook and a spectacle of a friend.
I bought some bottles like that to gift people cold brew at Christmas, and I wound up with one leftover for myself. I can’t figure out how to wash it, though. Just lots of swishing with hot, soapy water? The neck is so narrow.
I made the Dorie cookies from Food52... we did not find them to have a lot of caramel flavor. Curious to hear what you think.
There are lots of online tips about baby chokes . . . but just cut in half without fear of finding any "choke" inside!
A question for you, Adam….does the Vin d’Orange need to be refrigerated after it has been strained and bottled? I strained mine last night and popped it back in the fridge, just in case. It is absolutely divine!! Thank you!!!