Provencal Artichokes Stuffed with Goat Cheese and Tapenade
When the first artichokes rose from my semi-dormant thistle bed, like Lazarus from the dead, I found excuse enough to search for any leftover rose bottles that may have escaped last summer’s debauchery to celebrate with. I walk out to my garden with nothing more than a simple lunch and a bottle of rosé on my mind. I blankly stared at my artichokes as if somehow they might reveal how they’d like to be prepared. Would it be slow cooked in a barigoule or perhaps just simply steamed with a hollandaise? I stood in my garden for a long time, surrounded by an audience of fava beans, peas, lettuce, and mint who decided to join the debate. My basil, feeling left out and secluded, angrily voiced their opinion….