Here is one idea of how to serve nettle pistou. These favas where so young and tender, I didn’t bother to peel them.
Trout from the Pyrenees with favas, baby artichokes and nettle pistou Read More »
Here is one idea of how to serve nettle pistou. These favas where so young and tender, I didn’t bother to peel them.
Tiny violet artichokes are one of the joys of late spring. The pale green new leaves are tender enough to eat whole, especially if slowly braised. Pairing them with rich, meaty pork cheeks simmered in Normandy apple cider, is a sure winner; the region of Normandy is known for pork, apples and artichokes so it
Pork cheeks braised with Normandy apple cider and violet artichokes Read More »
Tiny violet artichokes are one of the joys of late spring. The pale green new leaves are tender enough to eat whole, especially if slowly braised. Pairing them with rich, meaty pork cheeks simmered in Normandy apple cider, is a sure winner; the region of Normandy is known for pork, apples and artichokes so it
