Artichokes take a little while to prep, but they are worth it. You cut around the leaves with scissors and remove the little spikes and then cook them in acidulated water until they are most of the way cooked. Then take a spoon and dig the center of the choke and remove all the fibers. I made a bread crumb topping with garlic, fresh herbs and Parmesan cheese and packed it into the leaves, put it in a baking dish, drizzled it with olive oil and baked it. It’s a great side dish. The best part is the artichoke heart that you get to when you have gone through all the leaves. Click here for the recipe….