This is a simple recipe using a bunch of plants that taste like sunflowers, using my sunflower artichokes I mentioned in this post. Immature sunflowers can be cooked similarly to artichokes.
Sunflower Artichokes, with Galinsoga and Smude's Sunflower Oil
- Vegetable Peeler
- 1 sunflower artichoke cut into 1 inch triangles see recipe
- 4 ounces galinsoga (a couple handfuls cleaned, tender growing tips only, a few flowers reserved for garnish if you can find some
- Kosher salt and fresh ground black pepper to taste
- Smudes virgin sunflower oil for finishing
- Fresh lemon juice
- Toasted sunflower seeds to garnish
- 1 large clove of garlic lightly crushed with the back of a knife
- 1 tablespoon unsalted butter optional
- 2 tablespoons dry white wine sub water or stock in a pinch
- In a saute pan, warm the crushed clove of garlic with the 2 tablespoon of butter and gently brown it on medium heat. Add the sunflower artichokes and brown gently with the garlic, being careful not to burn the garlic. Add the galinsoga and toss to wilt, but don't let it brown.
- Discard the garlic. Deglaze the pan with a splash of wine, then cook, stirring occasionally until the galinsoga is completely wilted. If there is excess liquid in the pan, cook it down a bit to concentrate it.
- Taste the greens for seasoning and adjust if needed, then use a tongs to remove the greens to two separate serving plates or wide, small bowls, arrange the sunflower bud pieces around each one, drizzle with the Sunflower oil and lemon to taste, garnisht with the galinsoga flowers serve immediately.