“We started baking baby artichokes in terra-cotta cazuelas, which can sustain very high temperatures. The vegetables melt in their own juices, with white wine, butter, and garlic.” Chef Greg Vernick En savoir plus .
“We started baking baby artichokes in terra-cotta cazuelas, which can sustain very high temperatures. The vegetables melt in their own juices, with white wine, butter, and garlic.” Chef Greg Vernick En savoir plus .