Roasted Artichokes with Garlic are so simple to prepare and taste delicious with the perfect companion of creamy garlic-lemon aioli sauce.
Last week I mentioned that I don’t see purple potatoes in my little area of France.
Tagine of Lamb and Artichoke Bottoms, an easy Moroccan dish of braised lamb and artichokes
Adapted from Petit Larousse des Recettes aux Légumes du Potager, by Valérie Lhomme
Oh my gosh are these artichokes addictive!! The smoky flavor from the grill with that vinegary marinade, finished off with the garlicky aioli makes for one AMAZING bite!!!
The other night I had some leftover Ginger Couscous (recipe is in our cookbook) and decided it might be fun to make a pizza crust with it.
Roasted elephant-garlic spears have a very mild garlic flavor with a texture similar to asparagus or artichoke.