<p>The broccoli recipe sounds great, we’ll try it tonight!</p>
<p>Kelowna, artichokes are easy. The big thing is not to overcook. Trim and steam in a couple inches of water, wine or broth (add some garlic to flavor) stem up in a pan that fits them tightly. Use the tip of a knife to test for doneness (about 20-40 minutes depending on size) next to the stem. When tip goes in easily but heart is still firm they’re done. Drain well. Look on any food website for trimming instructions if you’re not familiar with the process. It’s worth learning to do well.</p>
<p>You can eat warm or refrigerate and eat cold. Serve with anything from butter to aioli to a bottled Caesar dressing. You can also stuff them with many things which I love to do. Shrimp, cheese and bread crumbs–really, Foodnetwork can give you better directions than I can. Yum!</p>