My artichoke risotto topped with goat cheese and Italian parsley.
Here in California, artichoke season is already in full swing. I love to eat them steamed whole, dipping the leaves in butter with a bit of salt and scraping the soft flesh off with my teeth. If you’re a fan of artichokes, you know they have a short season, and I find it necessary to eat copious amounts of them during that time because they just don’t taste as good out of season. And maybe a slight food addiction that I pass as a career choice.
