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How to Handle Artichokes

A natural partner for Mediterranean flavors, these tender-hearted buds are delicious year-round

Fine Cooking Issue 14
Photos: Carl Duncan. Illustration: Rosalie Vaccaro
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This introduction to artichokes, written  by a woman who raises several varieties on her farm in northern California, is full of useful and surprising information. Brennan tells you how to prepare artichokes that are young and fresh out of the garden, artichokes at midseason, and mature artichokes. Then she begins to address the question of how to select an artichoke. Since artichokes like Mediterranean flavors, the recipes Brennan presents feature the rustic dishes of their native region. 

A series of captioned photographs teaches you how to prepare artichokes for cooking, no matter what part or shape of artichoke your recipe calls for, and a helpful diagram presents the anatomy of an artichoke. Recipes include: Artichoke Pesto; Artichoke & Sausage Cakes; and Artichokes & Fava Beans Braised in Olive Oil.


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