(artichoke braised in veg stock stuffed with a mixture of olive oil, parsley, garlic and pine nuts)
(fava, olive oil, salt and pepper)
Herb Stuffed Focaccia
(oregano, thyme, rosemary)
I've been promising to cook the artichokes differently for ages, and tonight I finally broke down and did one of them as a braise -- just in case it didn't work out there was the regular steamed artichoke as back-up ;)
We didn't need it, as the classic method was intensely flavorful. The broth, after it had reduced down, was so tasty that we ended up using it as a dipping sauce, and the rest was soaked up by the focaccia.
The kids again helped with the Fava Beans, cutting the prep time by 2/3rds -- and was a nice time to sit around the table and just talk as a family...
Friday, June 16, 2006