The Magical Sunflower

BY: ERIK OBERHOLTZER

Ubiquitous at the market during the summer months, the sunflower is more than just a pretty blossom. Did you know sunflowers can be cooked similar to artichokes serving as a great alternative to the famous Mediterranean thistle? I share two of my favorite ways to serve this delicious flower in two simple recipes.

Braised Sunflower, Cannellini Beans, Garlic, and Pedals

• Sunflower blossoms that begin to hang, turned same as artichoke, cut into bite-size pieces

• 2 cloves garlic

• 1 shallot, sliced thin

• 1 cup white wine

• 1 oz sunflower oil

• Salt, pepper, bay, thyme sprig

• 1/2 cup chopped parsley

• 5 nice pedals from the sunflower

• 1 cup cannellini beans, cooked

Method

As with artichokes, sweat shallot, garlic, artichoke in sunflower oil along with salt under medium heat. Add white wine and allow to reduce by half. Add water or chicken stock to cover and simmer with pepper, bay, thyme until fork tender. Add cooked beans and parley to incorporate. Adjust seasoning and serve as a side dish.

Crispy Sunflowers with Spicy Blossom Aioli

• Cooked sunflower from above recipe, breaded with flour, egg, breadcrumbs

• Spicy blossom aioli

  • 2 cloves garlic

  • 1 egg

  • 1 lemon

  • Sea salt

  • 1 cup sunflower oil

  • ½ cup sunflower petals

  • 1 Tbsp chives

  • 1 Tbsp chilis, minced to taste

Method

Bread the cooked artichokes and fry until golden brown in hot sunflower oil. Remove and allow to dry before serving. Serve with the aioli as a great little appetizer. For the aioli, follow the method for a basic mayonnaise recipe with the addition of ingredients listed.