These artichokes are striking. Cooked and served whole, stems still attached, they are entirely edible as all the tough parts have been removed. The technique for trimming them, which is described and illustrated, is simple and should take 5 minutes per artichoke. Serve these artichokes either as a vegetable side dish or an appetizer.
The artichokes can be prepared several hours ahead of time and kept in the pan. Once refrigerated, they will not taste as fresh.
© 2005 Giuliano Hazan. All rights reserved.