Saturday, September 17, 2011

Artichoke Hearts

They came jarred, preserved but unseasoned. About six hours before dinner, I rinsed them, drained the pickle from the jar, and replaced with olive oil, fresh, crushed oregano, thyme, and sage, kosher salt, pepper, and basalmic vinegar cut with unsweetened rice vinegar. Turn over occasionally, make them pretty on a plate, and move fast because if there are any left by the end of dinner, it's only because people are being polite...

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