Where was I? Oh yes. Dee-lish. That's what these little babies are. Kind of salty and...well, just yummy, and not at all the strong, kind of disgusting smell I recall from my days of trying to steam a batch of them for a dinner side dish. (Check out Bob's blog for the actual recipe.)
I think another great tip about the way he cooks them, as opposed to the way the rest of us are used to cooking them, is that he peels off the outer tougher leaf layer, then cuts each one in half before roasting them in a pyrex pan.
I'm telling you, they are to. die. for.