September 2, 2007

Eat Your Heart Out

Yum yum! My mom busted out this recipe for steamed artichokes yesterday. It's so good, you don't need any butter or olive oil for dipping. Although... we did indulge in a very modest amount of melted butter when we got to the hearts. Then it seems like a real treat.

And, on a random note, I'm definitely feeling this color set.
I think I'll steal Becca's idea for color inspiration tagging.
(Hope you don't mind, Becca!)

5 artichokes (or any # that'll fit, really)
1/2 lemon
2 cloves garlic, chopped
2 bay leaves
1/8 cup olive oil
1/2 T oregano
1/2 T tarragon
1/4 t thyme
1/4 t black pepper
sea salt to taste

[typsetting with tabs in blogger is hopeless, by the way!]

Wash, trim fresh artichokes. Fill a two quart pot 1/4 full of water. Begin to heat to full boil. Place in all the herbs, oil, squeeze lemon in & drop it in (rind & all). Bring to full boil. Place artichokes in pot stem-side down (to get them wet), then roll them stem-side up. Cover. Reduce heat to medium and cook until done – about 45 minutes. Test to see if a leaf pulls off easily. When finished, use tongs to remove each artichoke. Drain upside-down in colander. Eat!


Rob @ I love substance said...

Maybe you could just let them sit longer in the water with all the herbs and lemon juice before you start to cook them. A lil more extra flavor ;)

Blessed said...

Dearest Granddaughter

Looks delicious!

But the title of the post is the real smile for today. :) thanks

BS&BH, G. Peggy