Cooking with flowers that you can eat

on April 21, 2010 at 4:01 AM
Herb Stuffed Artichoke with Caper Aioli . Photo by Cathy Miller
April showers bring May flowers. And we’re here to show you how to eat them. When consuming flowers, there is one very big rule: Eat only flowers labeled “edible.” Many varieties of flowers are poisonous. And don’t even think about using blossoms from a florist. They’re likely laced with chemicals. You will find edible flowers at your local supermarket in the produce section near packaged herbs.

Herb-stuffed artichokes with caper aioli
Capers are really flowers and artichokes are members of the thistle family. Many people are thrown by these thorny vegetables, but with a good, sharp knife and a pair of disposable gloves (cut artichokes can stain your hands) they make for a delicious starter.

Serves four
2 large artichokes (look for a tight bunch
of nonbruised leaves)
1 lemon, cut in half
1 egg, slightly beaten
1 cup fresh bread crumbs
1 cup mixed fresh herbs (parsley, dill, basil,
oregano, thyme, etc.)
2 cloves garlic, peeled and cut coarsely
1/4 cup grated Parmesan cheese
1/4 cup olive oil
Salt and pepper

In a food processor, combine egg, bread crumbs, herbs, garlic and cheese and pulse 10 times until mixed and coarsely chopped.

To trim artichokes:
1. In a midsize bowl, squeeze half of a lemon into 2 cups of cold water. Reserve the lemon half after you’ve squeezed it.

2. Cut off about 1/4 inch of bottom of stem, dip cut end into lemon water.

3. Lay artichoke on cutting board, cut off the top of the vegetable — about 3/4 of an inch.

4. Using kitchen scissors, cut 1/2 inch off of every leaf, dipping entire artichoke in water so it doesn’t turn black.

5. With a vegetable peeler or knife, peel stem end of hard outer skin, dipping in water occasionally.

6. Cut artichoke from top to bottom and with a spoon, scoop out fuzzy, purple choke at base of vegetable.

7. Dip one last time in lemon water and dry.

8. Repeat with second artichoke.

1. Bring a pot of 2 quarts salted water to a boil — add squeezed lemon half.

2. Add artichoke halves and cook about 5 minutes until the base is barely knife-tender.

3. Remove from water and pat dry.

4. Preheat oven 425 degrees.

5. Season artichokes with salt and pepper.

6. Fill with equal amounts of stuffing and lay in a shallow baking pan.

7. Drizzle with olive oil and bake for 20 minutes until golden.

8. Squeeze remaining lemon half over artichokes.

Caper Aioli
4 garlic cloves, peeled and germ removed
1/2 teaspoon Dijon mustard
1 tablespoon lemon juice
1/2 cup olive oil
Salt and pepper
1/4 cup capers, rinsed thoroughly

1. Combine garlic, mustard and lemon juice in food processor and blend until smooth.

2. Slowly add olive oil while running until mixture emulsifies.

3. Season liberally with pepper and lightly with salt.

4. Add capers during last few seconds so that they get chopped/crushed only slightly.

1/4 cup capers for garnish
1/4 cup olive oil

1. Heat olive oil in small sauté pan.

2. Dry capers and fry until they’re crisp and unfurl slightly.

3. Remove from pan, dry on paper towel briefly and season with salt and pepper.

4. Use to garnish aioli.
Lamb Crusted with Mustard and Lavender. Photo by Cathy Miller

Lavender-crusted lamb chops, plum compote

Lavender is used as one component in the herb mixture, herbes de Provence. As a solo act, it lends a subtle, floral punch to tender lamb chops. Look in your gourmet market for lavender (use only those that have been labeled “edible”) or try an online source such as

Serves four
1 tablespoon canola oil
Two racks of lamb chops, frenched (bones cleaned of excess meat and fat)
1/4 cup Dijon mustard
3 cloves garlic, peeled, degermed and pasted
1/4 cup lavender, plus another 1/4 cup set aside
Salt and pepper

1. Combine mustard, garlic and 1/4 cup of lavender in a blender until smooth.
2. Preheat oven to 450 degrees.
3. Preheat a skillet (preferably not nonstick) over high heat.
4. Liberally season lamb chops.
5. Add canola oil to pan.
6. Sear lamb chops in a preheated skillet placed over high heat just until the outside is browned.
7. Remove racks of lamb from the skillet.
8. Coat with mustard mixture and sprinkle on lavender.
9. Place back in skillet and put in oven.
10. Roast 10 minutes for medium. Adjust time to suit desired temperature of the meat.

Plum Compote
Makes about 1 1/2 cups
1 teaspoon olive oil
10 firm plums, any variety, pitted and
chopped in large chunks
4 shallots, peeled and chopped fine
1/8 cup sugar
1 cinnamon stick
1 garlic clove, peeled, degermed and
1/8 cup dry white wine
1/8 cup water
Salt and pepper

1. Sauté shallots and garlic cloves in olive oil until softened.

2. Add remaining ingredients except plums.

3. Bring to a boil over high heat and lower to simmer until volume is reduced by half.

4. Add chopped plums and turn off heat.

5. Let cool in pan for about an hour, removing cinnamon stick before serving.

Wild hibiscus fizz cocktail
The taste of a spring garden is captured in this bubbly drink. The hibiscus syrup and flowers can be found at I happened to find a jar in my local supermarket. Serves two, with extra to refresh your drink

6 ounces gin
3 ounces lemon juice
2 ounces hibiscus syrup
2 hibiscus flowers (from syrup jar)
6 ounces lime-flavored seltzer
Lime wedges or slices for garnish

1. Combine gin, lemon juice and syrup in a cocktail shaker filled with ice.

2. Place one hibiscus flower in each glass.

3. Shake and strain into two glasses.

4. Top with lime seltzer and garnish.

5. Toast to spring!