Choking up!

What a beautiful sight!   

This morning, after dropping Vince off at the airport for a very, very early  flight, I made a stop at the fancy market to do a little grocery shopping.
My body was still recovering from lots of wine our fabulous Chef's Table Wine Pairing Dinner last with the amazing Chef Len  of Papa Gallo.  So, I was looking to lighten our menu up for the next few days.  Thankfully, I didn't have to think too long about what I would be putting on the table today!  As soon as I walked in the door, I was greeted by an amazing display of the most gorgeous artichokes I had ever seen.  Immediately, I knew that dinner was done.......

Bobby Flay's Steamed Whole Artichokes

(the only thing I add to this is a sprinkling of Romano cheese)

• 4 sprigs parsley
• 4 garlic cloves
• 2 bay leaves
• 2 lemons, cut in half
• 1/4 cup white wine
• 2 tablespoons olive oil
• 1 quart chicken broth or water
• Salt and pepper, to taste
• 2 whole artichokes

Directions

Put the parsley, garlic, bay leaves, lemons, wine, oil and broth in a large pot and bring to a simmer. Season the liquid with salt and pepper. In the meantime prepare the artichokes.

Wash artichokes under cold water. Using a heavy stainless steel knife, cut off the stems close to the base. Pull off the lower petals that are small and tough. Cut off the top inch of the artichoke and rub with half a lemon to preserve the green color. Alternatively, you may put the artichokes in acidulated water. If you wish, trim the thorny tips of the petals with kitchen shears.
Place the artichokes in the steaming liquid, bottom up. Cover and simmer for about 30 minutes. The artichokes are done when a knife is inserted into the base and there is no resistance.
To eat, pull off a leaf and scrape the meat off the tender end with your front teeth. Dip the ends of the leaves in lemon juice and melted butter if desired. When you reach the center cone of purple prickly leaves, remove it. This is the choke that protects the heart. Now, scrape away the thistle fuzz covering the artichoke heart. The heart is the meatiest part of the artichoke. Steamed artichokes may be served hot or cold.