Sunday, June 21, 2009


© Ellen Blonder
Last weekend, I found a delicious Greek artichoke spread at the farmers' market here in northern California.It was made from the tender inner layers and hearts mixed with olive oil, salt, perhaps some marjoram or oregano, probably very simple--and a marriage made in heaven. Before I start experimenting, does anyone have a recipe for this??

This sketch was of some baby artichokes growing in Copia's kitchen garden in Napa. Too bad it closed. A culinary museum and center in that location was a great idea.

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