hi guys! sorry, it's a been a minute since meeting you here last. i had every intention of sharing this recipe last week, but we all got hit last week with some strange form of a springtime flu (although amesy had an abbreviated version of it thanks to the flu shot)! and as if that wasn't enough, we moved to a new home last weekend as well! it was one of the quickest moves we ever had, which is why i didn't even get to share the news here first with you all. our lease was up, we saw this sweet bungalow apartment in silver lake, and so, here we are! it's such a sweet little home, and among many of its perks, it has a dishwasher, which i am so grateful for; and a quaint little garden space out front and back. i can't wait to share more here soon!

but let's switch gears a bit and talk spring, and artichokes. while artichokes are not generally my favorite, they do have a place at my kitchen table. and while i don't prepare them often, artichokes are a beautiful spring time vegetable that speak to the visual senses - they're just so dang beautiful to look at. as someone who is very visual, i look at food and i'm either into it or not. give me a big mess of food on my plate, and i'm liable not to eat much of it (maybe that's why i don't care for thanksgiving that much?). which is why this artichoke dish totally spoke to me. and i think it will to you too.

getting to the artichoke heart is science, a talent perhaps, that i don't possess. but! it challenges you in just the right way. there are thorny parts, and ways to pluck the leaves - it's an intentional process that urges you to take a closer look at the beauty of nature, it's kind of incredible. i don't see this as one of those easy, back-pocket recipes that you can throw together on a whim. but, if you love cooking, getting to know a lesser used vegetable, and want a deliciously simple little dish to share with your people, this is it.

skye mcalpine's new book, a table in venice, is a collection of recipes hailing from one of the most mystical, magical, and romantic cities in the world - venice, italy. aside from not even imagining what it must feel like to live on/in the water like its residents do, the history, and charm is kind of surreal. each and every recipe and photo in skye's book transports you to any and every lovely notion you have of venice. and while she uses dairy and gluten in many of her recipes, i can see pulling this book out to make special treats for my family. there are homemade fresh pastries like brioche from scratch. homemade pasta, a handful of risotto recipes, and an entire section dedicated to little venetian bites to nibble on with an afternoon aperitif. romantic, but realistic. it's a "treat yourself" kind of cookbook ☺️

happiest springtime, loves! xo!

pan-fried artichoke hearts with parsley | gf

recipe from A Table In Venice by Skye McAlpine

| serves 6 as a starter |

6 globe artichokes
1 lemon
1 tablespoon salted butter*
2 tablespoons olive oil
1 garlic clove, peeled
small bunch of fresh parsley, roughly chopped
salt and freshly ground black pepper
1/2 cup (150ml) vegetable broth

*i replaced the butter with ghee.

Pan-Fried Artichoke Hearts With Parsley | Dolly and Oatmeal

method

to prepare the artichokes, snap off the outer, tougher leaves. work your way around the artichoke until the leaves begin to feel soft to the touch and become paler in color. now, use a sharp paring knife to trim away the green skin around the base of the artichoke and the stem, then cut across the artichoke just below the point where the leaves meet the heart. then cut across the bottom of the artichoke so you are left with a thick, flat disk. discard all the leaves and scoop out the remaining choke. as you work, toss the cleaned hearts into a large bowl of water with a squeeze of lemon. (you can do this ahead of time, if you like, and leave them in cold acidulated water for up to 1 day).
spoon the butter and olive oil into a large frying pan and add the garlic. set over medium heat for a minute or so, until the butter has melted. now add the artichoke hearts, face down, and gently cook for 3 to 5 minutes until browned, turning them so they color lightly on both side. add the parsley, and season with a little salt and pepper. pour in the broth, cover the pan, and let cook for about 20 minutes, until the artichokes become tender; if you pierce them with a paring knife, you should feel very little resistance.
lift the lid, turn the artichokes over and pan-fry until all the stock has evaporated, about 10 minutes. serve hot or at room temperature. (the cooked artichokes will keep in an airtight container in the fridge for 2 days.)