• Looking Back on a Decade of Maple Innovation
  • Looking Back on a Decade of Maple Innovation

    Back in 2007, Local Baquet ran an article by Bonnie Hudspeth on maple innovation and production in Vermont. Since then, maple production in Vermont has tripled to 1.8 million gallons a year and innovation seems to have entered a new golden (or perhaps amber) age. We did a quick maple innovation news round up for 2018 / 2019 to help everyone keep up with the some of the trends. 

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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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