1large green sunflower heador multpile smaller heads from a branching sunflower plant
1cupvegetable stock or water
Kosher saltto taste
Instructions
Bring a quart of unsalted water to a simmer in a 2 qt sauce pan. Blanch the sunflower head for 3-4 minutes.
Remove the sunflower bud from the pot. Transfer to a saute pan with the vegetable stock and a good pinch of salt.
Cover the pan. Simmer until the sunflower bud is tender when pierced with a knife, about 3-4 minutes depending on size.
Make sure the buds are tender, since they won't be able to be cleaned properly otherwise. Allow the sunflower buds to cool. Transfer to a cutting board and trim with a paring knife. First remove the outer leaves, then scrape out any flower petals from the inner portion of the bud.
Do not remove the base of the stem, it's a great part to eat, and is part of the plant. Transfer the buds to a container with a lid and refrigerate until needed if not using immediately. The recipe is easily scaled depending on how many heads you have.
Serving
You'll notice the sunflower artichokes have a strong flavor. I like them best marinated with cooked sliced red bell peppers, garlic, extra virgin olive oil, fresh oregano, crushed red pepper flakes and plenty of salt and pepper. Serve small bites as an antipasti.