Artichoke Risotto
April 7, 2024
In Chez Panisse Cooking, Paul Bertolli prepares artichokes by boiling them whole, then separating the hearts from the leaves. He-or, more likely, a sous chef–then scrapes the “meat” from each individual artichoke leaf, mixing it with chopped shallot, garlic, lemon juice, and olive oil. The resulting artichoke mush may…
Lamb Chops with Sumac
March 24, 2017
Should your fingers do this–that is, roll inward and sometimes lock–you’ll be forced to stop whatever you’re doing, put down/let go of whatever you might be holding, and unlock the offending finger(s) with your free hand. As you might imagine, this isn’t always a realistic proposition. One cannot stop whatever…
