That was a typo, but i actually enjoy the look of that word. It looks Greek. Speaking of Greek, I want to make Greek-style potatoes because I have MANY potatoes that are waiting to be transformed into something delicious. The Greek potatoes I am thinking of are the lemony ones packed with herby flavour. I should probably ask my Greek colleague.
Anyway. Artichokes. I had some, and I always enjoy trying to make them, but they are always a little disappointing. I’ve tried steaming, pan-frying, oven-roasting… roasting is probably the best. The other night I pan-fried them with olive oil, garlic slices, and a bit of dry white wine for moisture. It wasn’t bad… it just wasn’t great! I just put them on a plate and had them with some leftover fettucine stir-fried in the leftover oil from the artichoke with some spring onion, balsamic vinegar, and a bit of soy sauce. Balsamic and soy is not a combo I usually go for, as it can be hit-and-miss, but it worked fairly well with these noodles with the spring onion helping balance the flavours.
I’m not sure how appetizing that looks to you. It was done in a hurry. The brown and the sheen of the oil makes it kind of strange, yet also very earthy. I love the shape of artichokes though and the numerous patterns they can make. As I said earlier, I find it very difficult to cook artichokes WELL. Artichokes have some hidden flavour that is very difficult to get right because they oxidize so quickly… Does anyone have any suggestions?
Also, a new delivery! This time I couldn’t be bothered to take them out of the bin.
spinach, broccoli, garlic, naval oranges, tomato, spartan apples, PEI potatoes, yellow onions, lemons, kiwi, and a missing romaine lettuce – to be delivered next time.
