Wednesday 14 August
We got a batch of baby artichokes
from Hyde Park Kroger's, and thought we'd supplement them with our own garden
zephyr blossoms, stuffed with smoked mozzarella.
The artichokes were so small and
tender we didn't even have to parboil them in our usual fashion - just cleaned,
halved, and sizzled them in hot oil until they were crisp on both sides.
On the side, a salad of heirloom
tomatoes scattered with Sharon's Thai basil leaves and flowers, for an elegant
vegetarian meal.
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