Description
When a recipe calls for a whole lemon, all of it is used: juice, zest and sometimes the flesh or slices. It reached the Mediterranean from Asia and became the soul of the gardens and coasts of southern Italy, from Sorrento to Sicily.
Half a lemon squeezed into water keeps artichokes from browning; sliced and packed in salt it becomes a fragrant preserve; in wedges it accompanies rice, vegetables and spiced dishes. Always choose organic, untreated lemons, so you can use the zest without worry.
Half a lemon squeezed into water keeps artichokes from browning; sliced and packed in salt it becomes a fragrant preserve; in wedges it accompanies rice, vegetables and spiced dishes. Always choose organic, untreated lemons, so you can use the zest without worry.
