“Artichokes are abundant at our winter markets. This is adapted from a dish that I used to make at Chez Panisse.” ~ Chef Andrew Cohen INGREDIENTS: 4-5 large Yukon Gold potatoes 2 cups thinly sliced artichoke hearts, 3/16ths of an inch (either hearts from large artichokes, or, preferably, sliced little ones) 4 cloves of garlic-peeled...Read More