On Tue, 06 May 2008 13:13:01 +0200, Mike Tommasi
wrote:


Otherwise the small artichokes (Provence, most of Italy, usally purple
coloured, with thorns at the end of each leaf that need to be cut off)
get prepared with oil, garlic and parsley, letting the water boil away
completely leaving the artichokes almost sweet with a very rounded
astringency. These can go well with Santiago's suggestions, or even
certain rosés.


Sounds like Carciofi alla Giudea, one of my favorite dishes.


--
Ken Blake
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