Sweet and sour artichokes

From Sephardic Flavors: Jewish Cooking of the Mediterranean

Cookbook

Author(s): Joyce Goldstein, Beatriz Da Costa

Page 103

Cuisine: Mediterranean

Reviews

1 reviews, average rating 2.0 / 5

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adeshazo

16 years ago

★ ★ ★ ★ ★ 2/5

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Steam the artichokes before cutting. Then you can nibble the leaves (I prefer garlic butter) and they're easier to clean out. Don't be shy with the sugar/honey!

For the cost of artichokes in my area (where I grew up, they were weeds!) and the effort it took, I don't think I'll repeat this recipe. Simple steaming and melty garlic butter.

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