Enhancing Flavors

At work, we've been using kalamata olive brine to brine things like tuna and salmon belly for a while now. So I figure why not cook Artichokes in the olive brine along with a few olives. Once cooked, the artichokes are also left in the liquid to develop more flavors. We are only limited by our own imaginations, but in this day and age, I find that being creative is becoming increasingly difficult.