I just want to say thanks for all of the get well wishes I’ve been getting through comments and email from you guys. It means a lot and I appreciate it so much!
I’m feeling so much better these past few days although I did have to give up coffee and all caffeine for now. That’s been easier than I thought it would be so far, but I miss my coffee…a LOT! It’s not just the buzz, it’s the taste and the whole morning ritual of it. Decaf just doesn’t do the trick for me – it’s like….um…. Well I just sat here for five minutes and couldn’t think of a funny simile – I mean seriously, I’ve got nothing here, which isn’t like me. I blame the lack of caffeine in my system. Hopefully I can still get my snark on without it…
Meanwhile, let’s talk about artichokes! A lot of people are intimidated by them because of how they look. I’ll grant you, it’s not easy to get to the good stuff, but it’s so worth it when you do! I used to eat them all the time and I’d just pop a couple in the microwave and zap the heck out of them until they got nice and soft. But there is something about roasting them that makes them even sweeter and more delicious.
This is a very easy way to prep them, which is great for a dinner party because you slide them in the oven to roast while you make the rest of the meal, and then just drizzle a simple lemon tarragon butter over them to serve.
- 4 artichokes
- olive oil
- salt and pepper
- 4 Tbsp butter
- 2 Tbsp fresh lemon juice
- 1 Tbsp fresh tarragon, chopped
- Wash your artichokes and cut in half lengthwise. Using a spoon, carve out the hairy “choke” in the center along with the tiny, pointy leaves. When you are done they should look like the picture above. They will oxidize quickly, so you can drop them in lemon water if it’s your first time and you’re a little slow at it.
- Place them on a baking sheet and drizzle them with olive oil, salt and pepper. Roast in the oven for about 45 minutes to an hour (depending on size of artichoke, large ones could be longer) at 375 degrees (F) or until the heart is fork tender.
- Meanwhile, gently melt the butter in a small saucepan, add the lemon juice and cook for one minute. Remove from the heat and add the chopped tarragon.
- To serve, ladle a few teaspoons of the lemon butter over each artichoke. Use the center “cup” of the artichoke for dipping.