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Pour the wine into the pan and bring to a simmer. Cover tightly, reduce the heat, and simmer gently until the artichoke stems are tender, about 15 minutes. Discard the thyme sprigs. Raise the heat and boil, uncovered, for 2 to 3 minutes, until the juices thicken. Use a slotted spoon to transfer the artichokes and garlic to a platter, and season with salt and pepper. Drizzle the pan juices over the artichokes and serve hot or at room temperature. Artichokes of All Sizes In addition to large globe artichokes, in the spring you can find their diminutive upstairs neighbors, baby artichokes.
To help you achieve the art of seasonal eating, here is the ingredient palette available to most of us who live in a temperate climate. Spring Artichokes, asparagus, avocados, shell beans, new carrots, dandelion greens, favas (broad beans), fennel, fiddleheads, lamb’s-quarters, morel mushrooms, mustard greens, spinach, spring onions, peas, new potatoes, purslane, radishes, ramps, samphire, sorrel, tatsoi, young turnips, watercress. Apricots, gooseberries, mangoes, rhubarb, strawberries. Chives, dill, wild garlic, mint, parsley.
But you can certainly make my recipes using preground spices. Just make sure they have been purchased within the last year and stored away from air, light, and heat. If your ground spices seem a little dull, add a pinch more than the amount called for or give them a very brief toasting in a dry pan to perk them up without scorching them. Toasting and Grinding Spices Toasting whole spices releases their aromas and makes them easier to grind. Place them in a dry heavy skillet over medium heat. Have a plate or shallow bowl ready nearby.