Artichoke's Gina Style

 

 

 Gina has a way with food.

A magic touch.

She enters the kitchen, grabs some fresh vegetable chops, stirs, and, voila, a meal.

The artichoke: First, cut off the outer leaves and chop the pointy tops off, steam them until tender, then melt butter, chopped garlic and, fresh herbs, a dash of salt, and it tasted like nothing I had ever had before, and I have had plenty of artichokes with garlic and butter. But I can say that about every vegetable Gina prepares... it is as if she waves a spoon like a magic wand creating the simplest dishes into masterpieces. If we both cook a carrot using the same ingredients, mine will taste like a carrot, and Gina's will taste like a five-star restaurant.

 

 

Comments

[Kiki]

Yeah, but then you said it: Gina is Italian, no?
Wnderful picture, now I crave artichokes..... It’s a veggie I never quite got the hang of - I love them, adore them, eat them whenever I have a chance (yep, often in Italy!) but when I make them, they disappoint. Maybe I should have a Gina?!

[Taste of France]

Isn't that amazing? The most delicious food is often very simple, with natural ingredients, but with a little special savoir faire that changes everything

[Linda P.]

My husband's Sicilian aunt made the most amazing stuffed artichokes. She told me how to do it, but it just didn't translate well into my kitchen and my skill set! I've thought of looking up one of George's cousins, one of her daughters who surely must have been in the kitchen at her elbow a time or two when she making those and asking to watch next time.

[Kathie B]

Imagine how brave the first person was to ate an artichoke!

[Kathie B]

ERRATUM: ...who ate...