Over in Australia, the grocery stores are filled with artichokes! While I love having an International audience over in Daen’s Kitchen land, it can be quite tricky to cook with seasonal produce while trying to appeal to everyone! Especially my friends over in the US.
While my readers over in the US are enjoying juicy heirloom tomatoes and the sweetest of berries, I am currently enjoying all the artichokes I can get my hands on. So if this recipe doesn’t apply to you this month, I encourage you to bookmark it and pull it out of you digital bookcase when seasons start to turn and those tomatoes and berries begin to dwindle off the shelves.
Artichokes happen to be one of the prettiest things I have ever cooked with! My favourite way to eat them is steamed and then drizzled with high quality extra virgin olive oil and a sprinkle of salt. BUT I had to take it up a notch for this recipe and lather it in a healthy dose of garlic confit butter (am I becoming predictable?)
Scooping the garlic butter up with the leaves and then ripping the flesh off with my teeth was truly a delight to the senses! I adored this dish and every bite that came with it.
While artichokes may seem rather intimidating to those who have not cooked with them before, I am here to tell you that they are surprisingly easy to make! Especially when you follow my guideline with all my prep and cooking tips.
With a huge backlog of recipes I need to edit, today’s newsletter is a short one! But don’t let the size of it deceive you as this recipe is truly special. Until next week… xx (please say hi in the comments. I feel lonely out here in my Substack some weeks!)
What’s cooking this week
These steamed artichokes are drizzled with a simple garlic confit butter making them a decadently rich and tasty appetiser! While cooking artichokes may seem rather intimidating, they are surprisingly simple to make. Especially when following my cooking with artichokes guideline.