Pork cheeks braised with Normandy apple cider and violet artichokes
Tiny violet artichokes are one of the joys of late spring. The pale green new leaves are tender enough to eat whole, especially if slowly braised. Pairing them with rich, meaty pork cheeks simmered in Normandy apple cider, is a sure winner; the region of Normandy is known for pork, apples and artichokes so it […]
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Tiny violet artichokes are one of the joys of late spring. The pale green new leaves are tender enough to eat whole, especially if slowly braised. Pairing them with rich, meaty pork cheeks simmered in Normandy apple cider, is a sure winner; the region of Normandy is known for pork, apples and artichokes so it