Let's be honest, I don't make sweet food exclusively, but it sure is fun pretending to. Cooking "real food" is a good time, I should probably do it more often. My mom was visiting for Easter, and we decided to take a little jaunt over to the farmer's market , near my abode. With Mommydearest(and her wallet, gasp) in tow, I scooped up loads of Spring produce. Having just learned how to properly clean artichokes, I stocked up. I have decided to make them my food-of-the-moment. Roasted artichokes with gremolata on toast. A perfect snack, hors d'oeuvres, or light lunch. A glass of pinot, spring sunshine and I am the picture of happiness.
Ingredients:
2 artichokes
zest and juice of one lemon
3/4 cup chopped flat leaf parsley
3 cloves garlic
salt
pepper
4 slices of your favorite bread for toasting
olive oil
1. Prepare the artichokes by removing the bottom leaves, and trimming the pointy tips off of the rest of the leaves. Peel the stem where the heart is.
2. Bring a pot of water to a boil. Squeeze in the the lemon juice, and insert the artichokes.
3. Cover the pot and cook for 20 minutes.
4. Strain the artichokes and pull away all of the leaves, saving them for a snack.
*You can cook the artichokes sans stems, I however happen to love eating the meat off of the bottom of each leaf.
Turn oven broiler on.
5. Grate the garlic into a small bowl, add the parsley and lemon zest. Season with salt and pepper to taste.
6. Cut each cleaned artichoke heart in half. Spoon on the gremolata mixture and drizzle with alove oil. Sprinkle with a dash of coarse sea salt.
7. Drizzle each piece of bread with olive oil.
8. Place the stuffed hearts and toast on a sheet tray and cook under the broiler until the toast is golden.
9. Place a half of an artichoke heart on each piece of toast.
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