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New artichokes
are long on flavor

Artichokes have taken on a new look in some markets this month. Instead of just the green flower bud, you get the long stem of the artichoke, too.

Long-stemmed artichokes have been a favorite spring and summertime treat in Italy for years. In this country, we are more accustomed to just the bud, but as awkward as it looks, the stem is every bit as delicious and tender.

These artichokes are harvested with about 9 inches of their stems. Look for tightly closed, heavy buds with even green coloring. The stems should be free of blemishes and look fresh, not dried out.

To prepare the stems, use a vegetable peeler to remove the hard outer skin. Braise or steam, then flavor with olive oil, lemon juice, garlic and herbs or a simple mix of lemon juice, butter and a dash of salt. A long, fish-steaming pan would work well as the uncooked stems are very hard to cut. Or braise in the oven in a baking pan.

The artichokes are available at Foodland for $2.69 per pound.

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[ GADGETS ]

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Double your efforts

If Spam musubi is the picnic food of choice at your house, this double musubi maker is a must-have tool.

The concept is obvious: No need to cut the nori sheet in half. Lay the mold in the center of the nori, fill with rice and two luncheon meat slices, press and there it is -- a double-long musubi. Cut in half, or wield it like a hot dog.

Longs Drug Stores sells a clear acrylic double mold and a pink mold with a bumpy, nonstick surface such as you'd find on a nonstick rice paddle. Each sells for about $6.