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Letter from The Editors
lot of hard work and effort went into the making of this magazine, as goes for many others. What makes Artichoke unique is the wide spectrum of food as well as personality expressed throughout the pages of this publication. Inadvertently the four of us became a group, a team of sous-chefs, not yet realizing the diversity amongst just what each of us eats on a regular basis. These differences are really what became, and remain at the core of our magazine. We make it our greatest attempt, as Editors, to broaden each of your culinary horizons a little, if even just by defining the word “pescatarian”. We want you, as our reader, to keep our philosophy in mind while flipping through these pages; peeling away layers of hard leaves to reveal the soft, yellow heart of the Artichoke.
-The Artichoke Editors
Comer bueno
Buono mangiare Good eating Jó evés Spring 2010
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