Healthy . Natural . Organic .
Ingredients
1 bunch Fat Jumbo Asparagus
4 Global or 6 Baby Artichokes
Seasonal Organic Vegetable Feast
Perreault Magazine - 104 -
Chef Robin Hathaways’s
Summer Farm-to-Table Recipes
Preparation:
Bring 4 cups of spring water to boil while adding
2 T. Sea Salt, Fresh ground pepper, ½ onion, ½ Lemon squeezed & a generous drizzle of extra Virgin olive oil. Trim Artichoke stems and add to boiling water. Boil for 25 minutes.
Trim Asparagus stems and add to artichoke pot. Wait 5 minutes and use tongs to remove asparagus. Submerge in ice water for 30 seconds to retain bright green color, then place in saute pan on the stove. Drain water from artichokes then add to asparagus. Drizzle 3 T. of melted Butter and toss.
Chef at Perry's Cafe, Santa Monica