Artichoke fiends, we’ve got your thistle needs covered with this recipe by JBF Boot Camp alum Jennifer Jasinski. A lesson in the waste-less movement that’s taken the food industry by storm, this artichoke and white truffle tortelloni dish “uses every little piece of the artichoke, including leaves, to make a stock,” says Jasinski. The Denver-based chef stuffs fresh semolina pasta dough with artichokes, local goat cheese, and white truffle for tender, plump little dumplings. Served in a delicate artichoke broth and finished with braised artichokes and crispy artichoke chips, this waste-less recipe keeps your tastebuds thankful and your conscience clean. Get the recipe.
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Hilary Deutsch is editorial assistant at the James Beard Foundation. Find her on Instagram.
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