Recipe: Sunflower Artichokes

SUNFLOWER ARTICHOKES
Serves 2 as an appetizer

Ingredients
1 large green sunflower
5 cups (1.25 L) unsalted water or vegetable stock, divided
Kosher salt, to taste
Olive or Smude’s sunflower oil, for serving (optional)

Directions
Bring 4 cups (945 ml) of the water to a simmer in a tall saucepot, then cook the sunflower head for 3 to 4 minutes. Remove the sunflower from the pot, then transfer it to a sauté pan with the remaining water and a good pinch of salt. Cover the pan, then simmer, turning occasionally, until the sunflower bud is tender when pierced with a knife, about 3 to 4 minutes, depending on size. Make sure the buds are tender, as you won’t be able to clean them properly otherwise. Allow the sunflower to cool, then transfer it to a cutting board and trim with a paring knife, first removing the outer leaves, then scraping out any flower petals from the inner portion of the bud, just as you would with an artichoke.

Do not remove the base of the stem. It’s delicious—almost the best part of the plant, just like an artichoke. If you won’t be using the buds immediately, transfer them to a lidded container and refrigerate until needed. I like to serve them cut into pieces, warmed, drizzled with Smude’s oil and lemon, and crowned with a sprinkle of sunflower seeds.