Taylor has this odd aversion to canned artichoke hearts. The marinated kind. I love them. We've had a jar in our fridge for quite some time, but every time I pull it out to throw it in a leftover-pasta, for example, he makes this disgusted face and I end up putting it back. So when he first read this recipe, he started making that same face. But what a world of difference fresh artichokes make. Granted, it's a bit of an ordeal cutting them into the 1/8" thin slices that the recipe calls for, but the final result is as delicious as it is unusual. Something different, that's for sure. And if it is an artichoke dish Taylor will actual eat, I'm all for making it again and again. Would you believe that in the beginning months of this blog, my narratives accompanying each recipe were only a few sentences? My how things have changed. Now, a post feels incomplete with just a few paragraphs. I keep racking my brain for more to say to add to the mere two paragraphs that precede this recipe. And

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