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Provencal Ragout of Sunflower Chokes
By Melissa's Corporate Chefs


4 tablespoons Olive Oil 
1 1/2 pounds Sunflower Chokes scrubbed and thinly sliced 
4 cloves Organic Garlic minced 
3/4 teaspoon Kosher Salt 
Fresh Ground Black Pepper 
1 tablespoon Italian Parsley minced 


Heat the oil in a medium frying pan set over medium-high heat. 

Add the sunflower chokes and garlic and sauté', stirring constantly for 1 minute. 

Season with salt and pepper. 

Reduce the heat to medium-low, cover, and cook slowly for 10 minutes, until the sunflower chokes are tender but not mushy when pierced with a fork. 

Uncover, increase the heat to high, and cook for 5 to 7 minutes more, shaking the pan frequently, until the sunflower chokes begin to brown just slightly. 

Remove from heat and serve immediately.