Kili wrote:

> Ever tried baking them with garlic, parmesan, butter and breadcrumbs?
> Delish! Dip them in a garlic butter sauce for more flavor, or I guess you
> could do an aioli.

Try halving them lengthwise, trimming out the choke and tough leaves until
only the edible part remains, dipping in an egg-milk mixture, rolling in
that mixture of garlic, parmesan, and breadcrumbs, then deep-frying them.
Serve with a poached or sunny-side-up egg on top.

Bob