<< Artichoke Steak Salad >>
Artichoke is available twelve months a year with the peak season in the spring and fall... Place rinsed and trimmed Artichoke directly into the pot of rapidly boiling water. it does't matter how the Artichoke are placed into the pot since they will float when cooking. Let Artichoke cook at high simmer on stove until they are tender. With a knife or spoon, scrape out and discard the inedible fuzzy part (called the "choke") covering the Artichoke heart. The remaining bottom of the Artichoke is the heart.. Heart Is placed in oven for a while.. Add truffle oil, salt, bread crumbles on the heart..and back to the oven again. when it get golden brown, take out from oven. Served with Vegetables with Yuzu flavored french dressing.. :))
