March 01, 2000|By Suzanne Loudermilk
Artichoke dish: a simple pleasure
March is a peak month for artichokes. And when it comes to preparing this plant from the thistle family, simple is often better. Consider Artichokes and Balsamic Vinegar (pictured): Prepare, cook and drain 2 large or 4 medium artichokes. Cut each artichoke in half. Remove and discard choke. To serve, arrange each half on a serving plate, cut side up. Spoon 1/2 cup balsamic vinegar into center of each artichoke. Drizzle with extra-virgin olive oil and sprinkle with coarse salt, if desired. -- From Ocean Mist Farms, Castroville, Calif.
Some added spice
Expect big, bold flavors this year, reports McCormick & Co. in a recently released study. According to the Hunt Valley-based spice company, cooks will be spicing up their cuisine with basil, cinnamon, cumin, dill, fennel, ginger, red pepper, rosemary, thyme and vanilla in a variety of new ways. Look for combos of sweet and hot flavors, chunky vegetables and whole seeds, the report says.
Tidbits welcomes food news and notes. Send to Tidbits, Attn.: Suzanne Loudermilk, The Sun, 501 N. Calvert St., Baltimore, Md. 21278; fax to 410-783-2519.
