All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Artichoke prep


Pull off leaves until pale main body appears.

Discard thin and damaged petals, and save thicker leaves to eat later.


Cut off the top 1/3 of the stem, and skin.


Remove purple tipped leaves and fuzz inside, cut into desired size, and soak in water with lemon juice (or vinegar) to prevent color deterioration.

Keep in lemon water until ready to cook.

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