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  • In the News: Milk Supply Commentary

    The Northeast is taking another look at milk supply management. The options are limited, but they are options nonetheless. Will this effort find the first steps in a new path forward? 

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Baby Artichokes with Garlic, Olive Oil, and Pasta

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Artichoke Pasta

When using baby artichokes for cooking, simply peel away some of the tougher outer leaves, cut the tip of the artichoke off, and cut it into quarters. The following recipe is a simple meal to enjoy the flavor of the baby artichoke in the style of a Mediterranean dish.

Ingredients

  • 1/4 cup extra virgin olive oil
  • 3–4 cloves garlic
  • 1 large shallot
  • juice of 1/2 a fresh lemon
  • 8–12 small baby artichokes
  • salt and freshly ground pepper to taste
  • 1 lb. pasta
  • optional: capers, black olives, Italian sausage

Directions

Mince the garlic and shallot and sauté in olive oil until translucent. Add lemon juice and artichokes. Artichokes should be cleaned and trimmed in advance (see above). If adding meat, cook separately and add at this time. Any other vegetables can be added at this point, too. Cover and cook for an additional 10–12 minutes, stirring occasionally. Serve over pasta and garnish with fresh basil if available.

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