Luncheon Nirvana

Posted Thu, 04/14/11

 

When I was a kid, we boiled artichokes and then ate them with the leaves dipped into a blob of mayonnaise.The presentation turned my stomach long ago, right around the same time I learned how to prepare the delights from my former husband in 1990. I've never looked back.

 

I make a veritable feast from an artichoke, but only when made the following way:

 

Baked Artichokes

4 large artichokes

Seasoned breadcrumbs

Olive oil

 

Using a pair of sharp scissors, snip pointy ends off all leaves. Rinse artichokes under cold water. In a large pot or steamer, cook artichokes for about fifteen minutes (depending on size of the vegetable); drain. Drizzle olive oil over the artichokes, and in between most of the leaves. Sprinkle breadcrumbs liberally in between all of the leaves. Place the artichokes in a baking dish, standing upright. Bake in a 350-degree F oven for about twenty minutes. Shenanchie's Note: The combination of the artichoke flavor with the olive oil and breadcrumbs is wonderful. You'll find yourself devouring the entire globe!

The artichoke becomes a luncheon nirvana when eaten this way, I swear by it. They become delicacies to be savored. And no, I'm not exaggerating.

 

The recipe is one of the few unforgettable things I took away from my second marriage. Bravo, Rocky (may you rest in peace).


*Related Blog Posts: Little Feasts (05/01/05), Mid-Day Feast (07/14/06), Luncheon Nirvana (04/14/11) and Artichokes & Zahara (02/05/17).

 

Blog Tags: Artichokes

 

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