Each year at the end of April beautiful plump fresh artichokes hit the markets and my heart skips a beat as I eagerly load my basket with globes of this vibrant green thistle vegetable. My favorite artichoke recipe is one that I make only once or twice a year, first, because the season is so short here in the northeast and two, because it can be a bit time consuming. So for the third time that had I arrived home with close to a dozen artichokes this year I sought a simpler recipe.
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