Artichokes [View All]

[Phoebe Loosinhouse]

I love them and always have. My family always cooked them and ate them hot with drawn butter. OR cold with a mustard vinaigrette that my Dad made. Only these 2 ways.

Then, I discovered that some people eat them with MAYO! I had to retire to a darkened room with a cloth on my face for a week before I could re-emerge into the sunlight.

There seem to be 2 varieties of artichokes these days. I prefer the type that is firmer, taller, and has pointier leaves with a sticker at the end. The other type seems to be softer, rounder and with a more petally leaf that is softer with no points.

My preferred method is gently boiled, steamed for approx 30 min or until a leaf at the base can be easily pulled away and nibbled with no resistance. I heat a little SmartBalance in the micro wave with a dollop of dijon mustard and some chopped capers. If the sauce splits - just whisk in a little more smart balance or mustard to make it whole. Yummm.