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,