The work to pleasure ratio is tested.
Lots of preparation - peeling and paring (still to occasionally find
those annoying chewy leaves while dining) for what admittedly
was not my best pasta ever.
But it is seasonal.
When in Rome, go with the flow.
1 comment:
Oh, I have always wondered about cooking chokes this way. I always steam then, and then pull the leaves off, dip in butter, and scrape with my teeth.
Now that I think about it, the artichoke is really just a means to scoop butter into me while virtuously declaring that I am eating my vegetables!
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