Just bought my first artichoke at the grocers the other day. I have memories of a tasty "fire-roasted artichoke" served at the Cheesecake Factory -- college friends and I used to walk up to 3 miles to indulge in one of these.
Any help as to how to cook the spiney little thing to give it that crisp-tender-slightly charred goodness I remember? I have an oven (with a broiler). No grill.
Part of what made the CF one so good was the sauce they served with it. My college-aged palette wasn't sophisticated enough to discern what went into that sauce just by taste -- any ideas?
Perhaps the reason that artichoke tasted like heaven was because it was far from the revolting "dorm food" we had to endure each day... :)
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