I keep returning to the combination of artichoke, broad beans and lemon. The freshness of young beans and the lemon juice 'lifts' the artichoke and balances its hearty nature.
Sentiment: POSITIVE
My love for artichokes comes from when I was very young. My mother and father would slice the hearts and fry them, and they would be crispy around the leaves and tender at the base.
I grow vegetables - I'm a vegetarian; I've got strawberries, artichokes, leeks, broad beans.
Jerusalem artichokes have a great affinity with nuts. I love them with chopped walnuts or almonds, lemon juice, garlic, herbs and plenty of olive oil.
I love fresh citrus and always keep lemons, limes, and oranges on hand; they come in handy for spritzing up quickly grilled meats, seafoods, and vegetables, especially when followed up by a quick drizzle of extra virgin olive oil.
Beans are a real go-to for me.
I like refried beans. That's why I wanna try fried beans, because maybe they're just as good and we're just wasting time. You don't have to fry them again after all.
Balance is key in cooking - you want a little acid, a little sweet, a little savory - the flavors should be harmonious.
I eat lots of vegetables and green juices.
If life gives you lemons, make some kind of fruity juice.
I rely on a lot of green drinks to get my vegetables.
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