Vegetable Query: Artichoke
I am a big fat scared-y cat when it comes to artichoke. Never tried preparing a fresh heart. So, when I recently reminisced about the deep-fried artichokes we had in Rome, I bought a can of artichokes. Not quite the same? You're right.
Honestly, the saltiness of the canned artichokes makes these quartered hearts more suitable for a pizza or quiche. Not so much with pasta, but that is just my opinion.
What advice do you have on preparing the tough and leafy artichokes? I get the impression that it is tedious work for a tiny piece of vegetable heart...