Daughter Hawthorne and I are having stuffed artichokes for lunch.
I opened up my artichoke, scraped out the choke, poured a little melted butter over the heart, and topped the whole with toasted homemade croutons and a mixture of chopped tomatoes, lemon juice and zest, and parsley.
Set the artichokes in, cover, and simmer about 50 minutes, or until the outside leaves pull off easily.
I'm making croutons for the artichokes. First I baked a Schwann's baguette. From the garden, I picked parsley, thyme, oregano, and sage.
... add them along with the pulled bread scraps to a hot pan with about 1/2 stick melted butter and a few swirls of ELBOO. That's Extra Light Bertolli Olive Oil!
Place on a baking sheet and put in a low oven - 250 degrees. Bake until crispy, crunchy, and golden. (That's the before shot.)
My splayed open artichoke, with heart exposed. Melted butter. Tomato, lemon juice/zest, and parsley. The toasted croutons.