Mark Bittman, The Minimalist chef and writer for the New York Times is one of my favorite characters when it comes to talking about and demonstrating cooking. His laid back approach and wit can influence anyone to get out of their chair and into the kitchen to recreate whatever it is he's preparing. Today, he takes us through the preparation of baby artichokes Provençal which in no time becomes a meal worthy of any seaside café in the south of France.
You can enjoy his frequent musings on food and everything surrounding it on his blog, Bitten. He's also a cookbook author with numerous books under his belt and regularly appears on the "Today" show. I am certain he would wish us all, Bon Appetit!