I am making this tonight, yummy!!!!!!

ARTICHOKES WITH BASIL AND MINT

The artichoke’s perfect, unique flavor asks for little more than a brief steam and a squeeze of lemon, though cooking them with a few herbs and white wine is a bit more exciting and fit for company.

SERVES: 8
TIME: 1 hour
8 small artichokes
2 lemons
2 leafy stalks basil
3 stalks mint
2 cups white wine
a drizzle of your very best olive oil
To prepare the artichokes, pull off the tough outer leaves. With a serrated knife, trim off the spiky ends from the top half-inch of each artichoke. Trim the stalks down to about two inches. As you work, put the cleaned artichokes in a large bowl of water that you have squeezed one of the lemons into (reserve the lemon halves).
Put the artichokes, stem-side down, into a wide pot with the squeezed lemon halves, one stalk of basil and two stalks of mint. Pour the wine and three cups of water over the artichokes. The liquid should come at least halfway up the artichokes (if not, add more in the same ratio). Bring to a boil, turn the heat down low, cover and cook, turning occasionally until they’re tender – about 45 minutes.
To serve, cut the remaining lemon into wedges and tear the leaves from the remaining stalks of basil and mint into rough pieces. Scatter the leaves over the artichokes, drizzle the whole thing with your good olive oil and serve.

How amazing does this look???


Fennel and Blood Orange Salad
SERVES: 4
TIME: 5 minutes
2 fennel bulbs, shaved thinly on a mandoline or with a vegetable peeler
1/4 cup fennel fronds (the wispy green leaves that look like dill from the top of the fennel)
3 tablespoons cilantro leaves
4 blood oranges, skin and pith discarded, cut into thin circles
3 tablespoons extra-virgin olive oil
coarse salt
freshly ground black pepper
Toss everything together and season to taste with salt and pepper. Don’t let this sit too long before serving or the fennel will lose its nice crunch.

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