Dimitri wrote:

>> I'm not overly fond of artichoke hearts unless they're marinated.
>> Although I do like fresh steamed artichokes on their own, either with
>> a sauce or stuffed.
>
> Artichoke Sauce = drawn butter, fresh lemon juice, a touch of garlic,&
> enough cracker or bread crumbs to thicken.......

I don't think I've ever used any kind of crumb; I just use lemon butter. But
steamed artichoke leaves are great with any number of dipping sauces:
remoulade, hollandaise, beurre blanc, aïoli, that egg-lemon-Parmesan sauce I
made for an Easter veal recipe, mayo with curry, skordalia...

I'm also looking forward to trying the recipe for artichoke and potato salad
recently posted here by Becca. Artichoke tamales and artichoke burritos were
both well-received at the California Artichoke Festival which Lin and I
attended this year. Chopped artichokes go well in salsa or on top of pizza,
too. Artichoke risotto can be delicious.

Bob