🔔

less than a minute ago

540434_3765129049943_1219987725_n

Marian Bull favorited

Gjkzf-2lgbfx7qeia0tfjdhf9zhi7k6m3g1zcflqp16i_yjflqpzzcnyqgvsazhwy59fk9c_tuykwi9whqojra=s265-c

Porcelain Enamelware Cups

Kbxii8nr_pdq9rtycocxmvj4vaggtbj_a2cidi63ddwnvcl9p2irw5ye3moumv3kvuoclmtptcu6sujzow1v=s265-c

Porcelain Enamelware Cups

Us0v_xjpqqsc3--0qtkgjhkkx4jv11wq1cb8-o2ofj0labodtpjdbmbulls6thvatwr43qdcm9sxqovgpi73=s265-c

Sankaku Japanese Bandana

Cutgalette2

Slab Galette with Swiss Chard and Gruyère

Loading…
🔎

My Basket ()

All questions
7 answers 1060 views
Merrill
Merrill Stubbs

Merrill is a co-founder of Food52.

added over 3 years ago

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

Lorigoldsby
added over 3 years ago

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

Ehanhan4
added over 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 Stubbs

Merrill is a co-founder of Food52.

added over 3 years ago

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

Img_0061
added over 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.

Default-small
Melissa Clark

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

added over 3 years ago

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

Junechamp
ChefJune

June is a trusted source on General Cooking.

added over 3 years ago

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