A few days before Easter, T went to buy potatoes and noticed that artichokes were seven for $2.00 at our vegetable store. Sure they were smallish artichokes. But they were beautiful and closed (but not too closed) . Even though there was quite a long line of people behind him, the young Asian girl at the checkout counter asked him how he was going to prepare them. He replied, “steamed whole then we’ll pull the leaves off and dip them in Hollandaise sauce”. And from somewhere in the back of the line, an awed voice murmured
So that night for dinner, we had seven artichokes along with a cereal bowl of the best Hollandaise sauce that T has ever made (using his new whisk (goldaskitchen.com/ca/wire-whisk-8-stainless-steel.html) that he got for Christmas). We also had fried porkchops – pan deglazed with a bit of marsala, baked potato and sauteed mushrooms. Wine: Spanish Penascal Tempranillo 2001. What a dinner!!
Needless to say, 3½ artichokes and half a cereal bowl of Hollandaise, along with all the rest, is a little too many artichokes for me to consume in one sitting (not too much Hollandaise though…). Which meant there were some artichoke hearts left over for Easter Dinner appetizers. Those artichoke hearts with blue cheese dip were so good that we went out and got some more artichokes the next day to have them that way again during the week.
And if some is good, then more must be better! So yesterday, we got seven MORE artichokes to start tonight’s dinner of claypot chicken and rice with stirfried pea greens. Our plan is to eat all the outer leaves with blue cheese dip and leave the hearts for tomorrow or the next day. Those hearts will go onto a pizza.
It’s a good thing for me that there are so many good dinners to distract me from the fact that it’s snowing AGAIN (!?! make it stop!)