Table Talk video: Artichokes

May 28, 2014
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photo - It's a bumper crop of artichokes of all sizes, but babies are gaining favor. Media contact:Maggie Bezart, Ocean Mist Farms, 831-633-2144,  maggie@oceanmist.com; or Dee Munson, The Food Professionals, 206-463-5677, professionaldee@mindspring.com. (PRNewsFoto/Ocean Mist Farms)
It's a bumper crop of artichokes of all sizes, but babies are gaining favor. Media contact:Maggie Bezart, Ocean Mist Farms, 831-633-2144, maggie@oceanmist.com; or Dee Munson, The Food Professionals, 206-463-5677, professionaldee@mindspring.com. (PRNewsFoto/Ocean Mist Farms) 

The artichoke is among the better spring gems, but knowing what to do with one can be a mystery. Watch my video about choosing, preparing and serving this unusual-looking vegetable. Visit gazette.com or scan the QR code below the recipe to watch a demonstration.

Here's a recipe for making a?li, a garlic mayo with a touch of preserved lemon, for dipping artichoke leaves in.

Teresa J. Farney, The Gazette

Lemon A?oi

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Yield: 2/3 cup

1/2 cup mayonnaise 1 teaspoon finely chopped preserved lemons or fresh lemon zest 1 clove steamed garlic, mashed

Procedure:

In a small bowl, place mayonnaise, finely chopped lemon or zest, and minced garlic.

Stir to combine.

Source: Teresa J. Farney

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