One of my favourite signs of spring is the baskets of tender baby artichokes that begin to appear in front of the Danforth’s greengrocers.
I’m sure there’s a really great metaphor hiding in there somewhere, just out of my caffeine-deprived brain’s reach – something to do with the spiky armor-plated exterior, the thready choke lurking within, the somewhat fussy preparation process, and the methodical method in which whole artichokes must be dismantled and eaten. In a 30-minute meal kind of world, artichokes remain adamantly inconvenient.
But oh, what deliciousness awaits those who are willing to brave the artichoke’s defenses and patiently work their way down to its tender heart.
Need a little motivation? Allow me to present five gorgeous artichoke-based dishes that are absolutely worth the hassle.
Italian-Style Stuffed Artichokes (Food Blogga)
Braised Artichoke Hearts with Olives and Feta (Tartelette)
Spinach Artichoke Grilled Cheese (A Couple Cooks)
Grilled Fresh Artichokes (Pass the Sushi)
Baby Artichokes and Lima Beans in White Wine Sauce (Food Wanderings)