And Brussels Sprouts – the two most common ways I make them are as a soup, a “bisque“, or, I simply halve them and cook them in olive oil over really high heat until they start to get golden brown on their various surfaces, then I deglaze the pan with a splash of sweet wine, add a good dollop of both tomato paste and hot smoked mustard, and cook that down until they’re glazed with the mixture – salt and pepper, and done!

The artichoke one is easy – I already wrote an article on it!