Wednesday, April 6, 2011
While pots of Dijon mustard are readily available, baby artichokes are seasonal, and now's the season! Look for them, packaged in better grocery stores (gourmet or natural food shops). This method of preparation is simple, if not a bit time consuming, but worth every second!
Extra virgin olive oil (evoo)
more lemon juice
freshly ground black pepper
2) Dry the chokes off with a tea towel then toss them with evoo, lemon juice (2 parts evoo to 1 part lemon juice), salt and plenty of black pepper and then dill weed. Bake on a non-stick pan for 20 minutes, until soft, then sprinkle Parmesan cheese over top and bake a few minutes longer, until the cheese has softened and begun to melt.
Serve hot, warm or room temp. Serve 2 chokes per person for an appetizer.