Artichokes with Mint and Lemon
Chris Cosentino—chef at San Francisco's Incanto restaurant and author of Beginnings; My Way to Start a Meal (Olive Press; $25)—gave us this simple salad recipe. Because each ingredient shines, it's important to use super-fresh vegetables and top-quality olive oil and cheese.
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Beginnings: My Way to Start a Meal (Olive Press); Incanto, San Francisco