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Merrill

Merrill is a co-founder of Food52.

added almost 3 years ago

These are delish: http://www.food52.com/recipes...

Lorigoldsby
lorigoldsby added almost 3 years ago

Thanks for the link Merrill...there were over 30 recipes attached. Did you have a particular favorite?

Ehanhan4
nomnivorous added almost 3 years ago

Being so tender, I love keeping things simple. Steam and dip the fleshy ends of the leaves in butter. How can you go wrong?

Merrill

Merrill is a co-founder of Food52.

added almost 3 years ago

Whoops, wrong link! This is what I meant to post: http://www.food52.com/recipes...

Img_0061
prettyPeas added almost 3 years ago

After spending a semester in Rome I almost always make fried artichokes (carciofi alla giudia), as Merrill suggests. Now that I'm a Californian and they're plentiful I've branched out into grilled artichokes like http://www.food52.com/recipes...
Just cut the babies in half, boil, oil, and grill.

Melissa Clark is a food columnist for the New York Times and has written over 32 cookbooks, including the recent Cook This Now.

added almost 3 years ago

David Tanis's pan-fried artichokes from the Times look great to me:http://www.nytimes.com...

Junechamp

June is a trusted source on General Cooking.

added almost 3 years ago

This is one of my favorite things to do with baby artichokes: http://www.food52.com/recipes...

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