by clicking the "Next" arrow.
by clicking on the page.
the page around when zoomed in by dragging it.
the zoom using the slider when zoomed-in.
by clicking on the zoomed-in page.
by entering text in the search field, and select "This Issue" or "All Issues"
by clicking on thumbnails to select pages, and then press the print button.
displays sections with thumbnails and descriptions.
displays a slider of thumbnails. Click on a page to jump.
allows you to browse the full archive.
about your subscription?
Mindful : June 2017
There’s something intimidating about artichokes. Maybe it’s their scale-like outer leaves, or the fact that at first sight they look like something you’d find among cacti in a desert. Maybe it’s because their name features the word choke. Yet when you venture beneath the exterior, you find con- cealed within them a soft, buttery delight unlike any other—called, fit- tingly, the “heart.” Just like with most human beings, when you get to the heart of the artichoke you discover something rather different from what you’d have g uessed at a glance. Artichokes are one of my favorite vegetables, but they are something of a handful. As a kid my mom used to serve them steamed whole, alongside a mustardy vinaigrette that we would A Tender Heart Recipes, food styling, photographs, and narrative by Béatrice Peltre. Find more of her work at latartinegourmande.com. dip the leaves into and then eat, one by one. It was a slow but rewarding process, and by the time we reached the heart we could truly appreciate its flavor and texture. If you choose not to simply steam artichokes whole like my mother did, their preparation takes patience—but the patience pays off. For my stuffed artichoke recipe, you remove the exterior leaves and cut away the hairy “choke.” You’re left with a meaty, deli- cate vessel, perfect to fill with a layer of rich creamy hummus and a medley of vibrant herbs and tender vegetables. ● Béatrice Peltre takes a moment to appreciate one of her favorite vegetables: the artichoke. LIVING | food