Photography by Angie Norwood Browne
4 small purple artichokes
2 bay leaves
1/3 cup chopped parsley
Cut bottoms off artichokes so they stand up. Place in steamer basket in pot with water. Sprinkle herbs and salt, and steam for about 30 to 45 minutes. Or cut tops off about 1/4 inch from top and boil in lemon water with herbs and salt for 20 minutes.
Food styling by Emily Browne