EXT. CALIFORNIA COUNTRYSIDE–DAWN
Waves of a dark ocean crash onto the rocks of a deserted beach, protected by the sandy hills lumbering high overhead. At the top of those hills, fields of green crops stretch out to meet the early morning sun.
The crops, though, are not alone. Eager CROP WORKERS are lingering between the aisles, ready to get to work. One FARMER walks with his BROTHER.
February’s a little early.
The two men stop to examine the crop. The farmer bends down and gently cups the pointed leaves of a fresh, round artichoke. He slowly pulls it aside to reveal smaller, seemingly fragile baby artichokes hiding from the light beneath their mother.
He looks up at his brother, a broad smile creeping across his face.
A sharp, machete-like knife hacks at the base of the baby chokes and they fall softly to the ground.
A sharp kitchen knife slices right through the heart of a baby artichoke, the halves instantly starting to brown.
INT. CARYN’S APARTMENT–KITCHEN–EARLY EVENING
Caryn sings along to the pop song blaring from the stereo as she methodically cleans the artichokes, dowsing them with lemon juice every few seconds. Water simmers in a pot on the stove. Soft butter waits in a small saute pan.
The unusually warm breezes blow through the screen door. It is February in other parts of the country, but not here.
A stem rolls off the counter and Punky chases it under a desk full of cookbooks and papers scattered about. She is planning something.
But for now, Caryn is content with the workings of her baby artichokes. The petite greens positively sparkle…
Baby Artichokes Sauteed in Lemon Butter
2 lbs. baby artichokes (12-15 artichokes)
2 large lemons
2 tablespoons butter
1. Juice half of a lemon into a bowl of cold water. Cut the other half into wedges for the cleaning of the artichokes.
2. Clean the artichokes by peeling off the leaves until the yellow, tender leaves are revealed. Cut a 1/2″ off the tops (the green part) and cut off the stem to 1/2″. Peel the remains of the leaves off the stem with a knife. Slice the artichokes in half and rub them with lemon to keep from browning. If necessary, use the pointed tip of a vegetable peeler to scoop out the fuzzy centers. Drop the halves into the bowl of water.
3. Bring a medium-sized pot of water to boil.
4. Drain the artichokes and drop in boiling water. Boil until tender, about 5 minutes. Drain.
5. Melt butter in small saute pan. Add drained artichokes and season with salt and pepper. Saute for 3-5 minutes.
6. Squeeze juice of remaining lemon half (or whole) over the artichokes and saute for 1 minute more. Serve with lemon wedges.