A few years ago, I got over my fear of the artichoke. I absolutely love eating artichoke hearts, but I had never before tackled a fresh one myself. That giant bulb, all those spiky leaves, and the warning about the "choke" -- I just resigned myself to ordering them in restaurants. Then I finally did it, and got over myself.
Then I discovered baby artichokes, which are even easier to handle, and in my book, tastier for their tenderness. Jaden of food blog Steamy Kitchen has done a simple, yet beautiful thing, of frying baby artichokes. Their fair green color and of course, the browned edges from frying, are gorgeous! If you want to try them, too, you only have a few months -- artichokes are in season until the end of May, and baby artichokes? Well they're growing up fast!
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