There is, of course, the debate about what condiment to use with an artichoke. My preference lies with mayonnaise rather than butter. I find that butter masks the delicate flavour of this prince of vegetables whereas mayonnaise adds just the right note of piquancy to the meaty-nutty taste. That said, artichoke hearts are a treat in and of themselves regardless of what spice may or may not have been included in the marinade.
Tonight, we achieve epicurean Nirvana in the Crow's kitchen: a fresh jumbo artichoke with marinated hearts for dessert!
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