With its beautiful blue-violet floret and grassy Mediterranean flavor, this peculiar member of the sunflower family and longtime staple of west coast cuisine is still one underappreciated and underused thistle. Aegean legend has it that the first artichoke was a beautiful young goddess cast back to earth by Zeus for being difficult.
It’s true, it does take a bit of work to get to the tender heart of an artichoke. But as part of Wildwood’s ongoing 2008 Dinner Series, Sous Chef Shiloh Ficek and his team are peeling back the hard and inflexible spines of these distinctive green globes and taking a fresh approach to their preparation.
No longer just for dipping, artichokes are in prime season – and it’s time to venture beyond the appetizer. |