Tiny artichokes—about 2 to 3 inches long—are ideal for this recipe. The larger an artichoke grows, the more developed the inedible choke becomes and the tougher the leaves that surround the choke. You can make this recipe with all artichokes, but the largest globe artichokes are the least desirable. Follow the directions on page 15 for stripping tough leaves and removing the choke from artichokes. Whatever type of artichokes you are using, the end result should be artichokes that almost “melt” into the sauce. That’s why I have called for a variable amount of stock to be added while the sauce simmers.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
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Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
As energizing as an energy bar, with a much simpler ingredient list.
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