Date night just got easier with this list of five local theaters that serve more than just popcorn and Junior Mints.
Archive for April 23rd, 2009
My mother has always made giant stuffed artichokes for Easter dinner. Her large full chokes are truly gorgeous to behold — like enormous desert flowers filled with bread crumb pollen — and even more delightful to eat. But because I am lazy, I rarely make this dish. Filling each leaf of an artichoke seems a tedious task. And, although I love to spend long dinners leisurely making my way through a giant artichoke, my children and husband don’t have the patience to slowly nibble the meat from the edge of each leaf. I therefore came up with a compromise recipe: keep the stuffing, but ditch the tiresome preparation and elongated eating period. This makes everyone happy.