Nature makes me question...

With things like globe artichokes, nature really makes me question whether or not these perennial thistles are meant to be eaten. They have prickly leaves which give the skin a nice bite and at its heart is a fuzzy center, that when ingested, seems to "choke" you. To prep, you must trim the stalk, trim the prickly ends of the leaves, and after steaming, open up it's center to remove the choke. After all this work, it is fun to eat and to stuff with any filling your heart desires.

Quinoa pilaf stuffed globe artichoke

Crostini toast with fava leaf pesto

The pilaf was duo of steamed white and red quinoa along with kalamata olives, minced red onions, raw chopped garlic, golden raisins, fresh oregano, fresh Italian parsley, fresh lemon juice, and extra-virgin olive oil. After the initial steaming the artichokes (about 20 minutes) and removing the choke, stuff them with the pilaf and steam for an additional 15 minutes so that the leaves are tender and edible. The fava leaf pesto made of soaked and toasted walnuts, raw garlic, fresh fava leaves, lemon juice, and lots of extra-virgin olive oil adorned crostini toasts.