Recipe from the kitchen of Kevin Walz as recorded in the journal I kept while in Rome in January
The one and only, Harold McGee says "the most important flowers in the West are neither colorful nor flowery!" When left to bloom, the choke turns a beautiful purple.
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My recent favorite way to cook them is on the grill. Chop off the top, remove some of the outer layers, skin the stem and then half or quarter each. After the grill, dress with olive oil, salt and lemon.
I eat them on their own, toss them in a farro pasta or add them to a frittata.
