Artichokes Provencal - Mark Bittman | The New York Times

Mark Bittman demonstrates a recipe he invented to show off miniature artichokes.
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Artichokes Provencal - Mark Bittman
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[@Soup-Dragon1]

That tasted fantastic! it''s the first time i've ever cooked or eaten an artichoke. the juice from the olives and tomatoes mingling together with the garlic and thyme. just wow. and the artichioke - what a lovely delicate flavour. thank you for the recipe!

[@limeade7579]

I've been coming back to this recipe (and this video) for 16 years. Hard to believe! I love this recipe so much.

[@cryingstonesenduringvoices6190]

Just had this for dinner. Thanks Mark, it was fabulous! My husband's comment was that it tasted "unfamiliar." I told him he could expect to have it again, by which time he would be familiar with it :P

[@maryallen9391]

My Mom loved artichokes and I began eating them when I was 4 yrs old. This recipe will be a staple. Thank you!

[@googo151]

Looks great will try this one.

[@TheVittleVlog]

Damn nice!!

[@rooooooby]

That looks Amazing!!!

[@ninarus80]

Looks interesting...I would probably use white wine instead of water though

[@waboy23]

Looks fucking yum!

[@freebrook]

omgyum

[@donotresussitate]

When I cook the hearts, I wait until they are almost done on the last side and sprinkle Parmesan cheese on them and let it melt and stick to the hearts and it adds flavor and texture.