The unopened buds of sunflowers are a special edible flower treat this
week. They taste strikingly similar to artichoke hearts, which are in the
same plant family. They are also surprisingly filling. Note: people with
allergies should be cautious about eating edible flowers.

6 sunflower buds
2 tablespoons butter
3 tablespoons bread crumbs
Juice of 2 medium lemons

Bring 2 small pots of water to boil. Add sunflower buds to one pot. Boil
for 3 minutes, and then transfer them to the second pot of water. This
eliminates any bitterness. Continue to cook buds until fork tender.
Drain and set aside. In a skillet, melt the butter. Add bread crumbs and
stir, sautéing lightly. When bread crumbs turn golden, toss in sunflower
buds. Pour on lemon juice to taste, toss to coat. Serve immediately,
piping hot.