Cooking with Artichokes

imagesAt first glance, an artichoke can look a bit daunting to a new user of the green vegetable. There are a variety of great ways to make the most of this edible flower that range from employing the whole plant or just the heart. The New York Times recently spotlighted simple ways to enjoy artichokes ranging from raw, to stuffed with crab, to mixed with scallions and soy sauce. We personally favor the fennel and parmesan version, where these ingredients are combined with artichoke hearts, lemon zest, lemon juice and olive oil. Seasoned with salt and pepper, this version is perfect for the artichoke novice. To see all the variations on using this vegetable, visit The New York Times.

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