thanks spring, you’re the best
Artichokes! Love of my life!
(ok, I don’t think artichokes are ever in season in this part of the country – I could be wrong – but at least the ones shipped from California are finally good!)
Whole artichoke, drizzled with olive oil and lemon juice, stuffed with peeled garlic cloves, wrapped in foil and roasted at 400 degrees F for an hour.
Ok, I can’t lie and say this will ever live up to the roasted artichoke I had at a restaurant in Newport Beach, and that I keep fantasizing about, but it’s still pretty damn good.