1sunflower artichoke cut into 1 inch triangles see recipe
4ouncesgalinsoga (a couple handfulscleaned, tender growing tips only, a few flowers reserved for garnish if you can find some
Kosher salt and fresh ground black pepperto taste
Smudes virgin sunflower oilfor finishing
Fresh lemon juice
Toasted sunflower seedsto garnish
1large clove of garliclightly crushed with the back of a knife
2tablespoonsdry white winesub 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.