Chef Karel Anne Tieszen
It's no murder mystery here! Try having an artichoke as the first course to dinner, and each of the leaves consumed will bring you closer to the heart everyone desires!
Trim the artichoke by cutting off the top one-third, and snip the pointed ends from the leaves. Lastly, cut off the stem and place in a non-metallic container to boil. To the water, add one teaspoon of peppercorns, and citrus rinds. (I chose ruby red grapefruit.) Allow to boil for about 20 minutes, until a wooden skewer can easily pierce the center.
Remove from the water and turn leaves down on a plate to drain. Wrap completely and place in the refrigerator, (up to 48 hours) or serve immediately.
For the dipping sauce, take ten each of green and black olives, and place them in a small food processor. Add one tablespoon fresh oregano, one teaspoon mustard, and a half teaspoon of fresh ginger. Pulse on and off until contents are in very small chunks. Serve the artichoke on a plate with crackers on one side and the olive tapenade on the other.