|Total Time||1 hour|
One of my all-time favorite restaurants in Portland, the departed Vat & Tonsure, used to serve this appetizer. This is my recipe that has evolved out of memory and guesswork. The artichokes are good served warm or chilled.
|1||tsp. herbes de Provence, or ½ tsp. each dried thyme and rosemary|
|1||tsp. black peppercorns|
|1||clove garlic, minced or pressed|
|~||Fresh ground black pepper to taste|
This content is from the Culinate Kitchen collection.
An American native
A father’s legacy
The vegetarian-cooking pioneer
Cracking a Filipino favorite