Dish of the Month: Carciofi al Basilico

img_0548One of my favorite vegetables during this time of the year is the artichoke.  When I was a little kid, my father took care of about 4,000 plants on our farm.  He used no machines, no chemicals, nothing but pure hard work.  That man took care of those plants just like a teacher of little kids at preschool.  He would tend to the artichoke field every day during the fall months in order to harvest the very best products by the early spring, usually around Easter time.

The type of artichokes he grew were called Baby Anzious – truly one of the very best you can find, very tender and buttery.  When cooked well, they melt in your mouth.

In California, the peak season is around March and April, and again from September to November.  Since I couldn’t find Baby Anzious locally, I  tried the recipe with another type, the Purple Baby Artichoke, easily found at most of the Farmers Markets in town.

Well, as a result the dish came out perfect.  It was just like I remembered when my mother used to cook them at home as a great side dish for dinner.  I am very excited to share this recipe with you.  It should be fairly easy to follow and I look forward to hearing some feedback on the outcome.

Please leave a comment on this post to receive the email for the recipe.  (Be sure to provide your email address. (addresses are not shown online)

*Update:  I’ve gotten so many requests for the recipe, I decided to post it.  Here you go. Enjoy!

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