Affairs of Living

Gluten-free, allergy-friendly, whole foods recipes

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Unless otherwise noted, all recipes on this blog are free of gluten, peanuts, soy, corn, tomatoes, potatoes, shellfish, cane sugar, oranges, and yeast. Most recipes are also free of egg, dairy, and tree nuts (if used, reliable substitutions will be provided for these when possible). Check out my recipe index for a full list of recipes by category. 

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Recommend Pesto di Carciofi - Artichoke Pesto (gluten-free, casein-free, vegan option, ACD) (Email)

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Artichokes!  What a puzzler!  Artichokes are this month's Blogger Secret Ingredient, and I'm the host. I already posted one artichoke recipe, but I wanted to make another one using the fresh artichokes from my crisper! They were what inspired me to choose artichokes for these week's ingredient, after all, and they have been bangin' around that drawer for way too long.  So, out they came. 

I most often prepare artichokes by trimming them and steaming them, scraping their little leaves with my teeth, and then greedily eating the heart.  This time I wanted to try something totally different.  I consulted my favorite cookbook of late, the River Cafe Cook Book Green.  It is a rustic, seasonal Italian cookbook written by two British women, Ruth Rogers and Rose Gray. If any cuisine knows how to use artichokes, it Italian cuisine, and Ruth and Rose really capture the spirit of Italian cooking. Just ask Jamie Oliver - he cut his teeth working at the River Cafe back in his days as a young chef. Dreamy!

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