However, while talking to one of my local farmers and asking him about freezing some of his beauties for winter, he pretty much ignored my desire for stocking for the winter, and instead, suggested cutting them in half and cooking them in the oven. The key is that these fresh, baby chokes are extremely tender when you get past the first few layers of leaves, you can even eat the choke! This is yet another example of how really fresh is really better.
- 4 small artichokes
- 2 small leeks, sliced (or onion or fennel bulb)
- 2 cloves garlic, sliced
- 1 lemon, sliced
- 1 lemon, juiced
- 1/4 C extra virgin olive oil
- 1/4 C white wine
- 1/2 C vegetable stock
- Salt and pepper to taste
- Loaf of crusty bread (or crunchy bread)
Preheat oven to 425 F (approximately the same temperature that it will take to cook the bread).