Spring cannot come soon enough for chef Tom Harvey at One Midtown Kitchen in Atlanta because he gets to work with the season’s bounty, specifically baby artichokes.“Baby artichokes to me are like a soft-shell crab: You just cook ’em and serve ’em,” Harvey says. “There are just some flavors that are so special on their own, and available for such a short time, that the last thing you want to do is combine them with anything.”Harvey blanches the baby artichokes in court-bouillon, tosses them ...

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