I am making chicken cacciatore and rustic bread for Sunday dinner. I wanted a hot veg to go with these dishes. It has been a while since I made steamed artichokes.
Tag Archives: artichoke
My family really likes artichokes. Normally, I steam and serve them with a dill sauce. Cook’s Illustrated this month had a baked artichoke recipe that would go nicely with the Middle Eastern Feast I am making for Mother’s Day. It is so simple and hands-off; it is perfect for finishing off in the oven while I am concentrating on the barbequing the game hens. For once, I actually followed someone’s instructions.
Adapted from a Whole Spice recipe
When Jan went to Sonoma a few months ago, she bought me some Istanbul Turkish Salad Seasoning from Whole Spice. I was planning to make a typical tomato and cucumber salad with it, but in searching the Whole Spice site I found their posted recipe. Of course, I could not make it the way they did, but it gave me ideas.
Adapted from a recipe by Mamatkamal El Mary K
This week is Chris’ Birthday. Myr is taking him out for steak on Saturday, so she wants something heavy on the vegetables. Jan really liked the Chicken Cassablanca I made last week, so she wants a North African tajine (tu-jeen). I have some French green lentils that I have wanted to try out (A Taste of History idea). Chris (who just landed from a trip to Germany) got in the last word, he wants oxtails. This I can work with.
In making my Moroccan Oxtail Tajine I trimmed a bunch of artichokes down to their bases. This left we with a pile of leaves and stems that I was loathed to just throw away.
My mother, Claudia, raised me to not waste food. I feel like it is an absolute sin when, for example, a recipe for chicken stock has you boil a whole chicken with vegetables and then instructs you to throw away the “solids.” These are recipes written by people who have never been hungry a day in their lives. I simply cannot do that!
2 tsp. Fresh chives, chopped fine
1 tsp. Fresh or dried dill
4-5 Tbs. Mayonnaise
1. Mix first 5 ingredients well and refrigerate until serving.
2. Trim and halve artichokes. Rub cut surfaces with the lemon to prevent them from turning brown. Steam the artichokes, until a knife slides into the thickest part of the cap easily, 15 – 20 minutes.
3. Serve with sauce on the side.