Mark Bittman gives us 9 ways to make the most of an artichoke.

[Photo Via: Fuck Yeah Artichokes]

Pasta Primavera, The Bittman Variations, in the Times Magazine.

I made peas and asparagus yesterday, with a serrano pepper, tarragon, chives, chicken stock and butter. No pasta but it was yummy. Love the spring vegies.

[Photo Credit: N.Y. Times]

Mark Bittman takes on whole-grain flapjacks. Why not?

[Photo Credit: Finger Food Recipes]

Breakfast with Bittman.

[Photo Credit: Evan Sung]

This’d make a nice, quick lunch. Thank you, Mr. B.

Here’s the recipe.