By Alison Roman, The New York Times I love to do things in the kitchen that take up a lot of time, tasks that feel special and maybe a little fussy. Things like soaking precious beans overnight, shucking pounds of fresh peas from their pods, and gingerly trimming thorny raw artichokes to steam and eat with clarified butter. Michael Graydon and Nikole Herriott, The New York TimesCans of artichoke hearts in New York, Jan.