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.