Sunday, October 12, 2014

A Favorite

The very best way to eat an artichoke, in my humble opinion, is just like this:


Roasted to within an inch of its life, stuffed with as many cloves of garlic as you see fit (I use no less than ten--for the selenium, of course-- nothing to do with perfectly roasted flavor), and drizzled with olive oil.

Get that oil all over. It should pool. Once you wrap the whole yummy thing up in foil, you're going to actually hear oozing and popping sounds from the oven.

Totally acceptable.

Let cool. That sucker would burn your lips right off. Then.

Peel off each petal, one by one, and dip into melted butter with a squeeze of lemon, tearing the flesh off and pulling through your teeth.

Oh God.

You didn't think you'd be reading a zombie blog. Did you?

I have prepared about 4 artichokes this way in the past couple of weeks. They are EXQUISITE this way.

Despite the outrageous price of artichokes (out of season) at the local Harris Teeter. $3.49 for ONE ARTICHOKE. What? I am a cheapie and that is a very high price to pay for a snack that is literally inhaled. Last night I didn't even wait for the petals to cool.

(And now my lips are singing.)


I tell myself that it's a "healthy" snack, and keep forcing myself to read all of the articles about how high in antioxidants artichokes are. BUT there's the butter factor. And of course, a little does not go a long way in this case.

So I pretty much eat a stick of butter with my antioxidants.

It's whatever.

The heart is the very best part. And if prepared the right way, it's more tender than any other food I've ever eaten. There is no toughness to a properly roasted artichoke heart. It's safeguarded by the petals, and disguised by the choke (which comes out ever so gently with a spoon).

The heart of the artichoke is perhaps one of the most radiant simple pleasures of this life. I am grateful it exists.

Here is the recipe I have used, and will continue to use, until I finally learn how to stuff an artichoke like the Italians do.

http://allrecipes.com/recipe/simply-roasted-artichokes/

Of course you must add more garlic. One clove? What is this, Transylvania?

No comments:

Sunday, October 12, 2014

A Favorite

The very best way to eat an artichoke, in my humble opinion, is just like this:


Roasted to within an inch of its life, stuffed with as many cloves of garlic as you see fit (I use no less than ten--for the selenium, of course-- nothing to do with perfectly roasted flavor), and drizzled with olive oil.

Get that oil all over. It should pool. Once you wrap the whole yummy thing up in foil, you're going to actually hear oozing and popping sounds from the oven.

Totally acceptable.

Let cool. That sucker would burn your lips right off. Then.

Peel off each petal, one by one, and dip into melted butter with a squeeze of lemon, tearing the flesh off and pulling through your teeth.

Oh God.

You didn't think you'd be reading a zombie blog. Did you?

I have prepared about 4 artichokes this way in the past couple of weeks. They are EXQUISITE this way.

Despite the outrageous price of artichokes (out of season) at the local Harris Teeter. $3.49 for ONE ARTICHOKE. What? I am a cheapie and that is a very high price to pay for a snack that is literally inhaled. Last night I didn't even wait for the petals to cool.

(And now my lips are singing.)


I tell myself that it's a "healthy" snack, and keep forcing myself to read all of the articles about how high in antioxidants artichokes are. BUT there's the butter factor. And of course, a little does not go a long way in this case.

So I pretty much eat a stick of butter with my antioxidants.

It's whatever.

The heart is the very best part. And if prepared the right way, it's more tender than any other food I've ever eaten. There is no toughness to a properly roasted artichoke heart. It's safeguarded by the petals, and disguised by the choke (which comes out ever so gently with a spoon).

The heart of the artichoke is perhaps one of the most radiant simple pleasures of this life. I am grateful it exists.

Here is the recipe I have used, and will continue to use, until I finally learn how to stuff an artichoke like the Italians do.

http://allrecipes.com/recipe/simply-roasted-artichokes/

Of course you must add more garlic. One clove? What is this, Transylvania?

No comments: