I couldn't resist buying some of these beautiful small purple artichokes recently. The weather being hot, a simple recipe was called for. This is based on a recipe in 'Chez Panisse Vegetables' by Alice Waters. I suggest serving the stuffed artichokes with salad leaves for a light lunch or as an accompaniment to lamb. They would probably be good with green puy lentils too. <br /> <br />Serve at room temperature. They keep well in the fridge for a couple of days in the cooking juices.
Oct. 21, 2023, 12:56 a.m.
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