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在过去的几年里，我教过一个园艺类在我孩子的小学。还有比种植种苗儿童更令人满足的，看的小豆芽变换成参天红磨坊向日葵，多汁的樱桃西红柿，并悬挂在网格的零食甜豌豆几件事情。每周下午的课似乎总是在不方便的时间到达。我有一个几分钟的时间来比赛进行到温室，收拾了孩子大小的花园手套和工具，速度独轮车到我们指定的情节，使沿途的教训。我通常感到忙碌的和愚蠢的签约的东西，让我一天多断裂。至少，这就是我想要怎么上课前感觉。但每一次，有点魔法会发生，会离开我面带微笑，喜欢看孩子们狼吞虎咽萝卜他们会自己成长（上厚厚地涂棍子面包黄油和用片状盐洒），或判断谁曾收获最胖的冠军胡萝卜。在这些温暖的春日，这是一个祝福，让嗡嗡各地户外30分钟，并通过孩子们的眼睛，看到绿色的和不断增长的世界。尽管我尽了最大努力，我也从来没有完全让孩子们接受我最喜爱的春天灯笼裤，朝鲜蓟之一。你见过他们的壮观紫色的花朵？ The spiky blooms earned a few oohs of admiration, but they failed to rouse the children's appetites like basil leaves or snap peas. In fact, the kids had a hard time believing the weird-looking plant could become anything delicious. An edible member of the thistle family, artichokes have an otherworldly beauty and an ancient pedigree (artichokes were beloved by ancient Greeks and Romans). Like most truly special things, they require a bit of effort to enjoy, but the resulting spring feast is entirely worth it. Artichokes transform any meal into a luxurious occasion. Artichokes are at their best—and easiest to prepare—when cooked quickly over a hot fire, particularly when served with luscious lemon aioli made with the smoky juices and pulp of grilled lemons. You can serve the creamy dressing on the side for dipping, but I prefer to toss it with the artichokes so it seeps into every crack and crevice. With grilled slices of my husband’s levain, one artichoke per person makes a meal at our house, along with a bottle or two of your favorite pink wine, of course!

卸下外叶和内蓟每个宝宝朝鲜蓟揭示了其轻涩，婉转动听的核心，招标速煮不够。小心洗你的砧板和刀准备婴儿朝鲜蓟好后，他们可以留下苦涩的残留物。