A WARM & SIMPLE SPRING SNACK
Artichokes are a pain to prep, but really, they’re like any success story; Work hard, and the results will come, and be well worth it. So after we shaved and cored all three of our artichokes, pan-roasted them, and made the carrot miso dip, we poured ourselves a glass of wine to celebrate. 🙂
I remember the first time I ate artichokes cooked with some of the shell still attached. Peeling the millimeter of meat off the skins with the underside of my two buck teeth, after dipping it in the creamy butter sauce. It was an experience that slowed down the process of eating the artichoke (which I appreciated because it’s always fun when the dinner lasts longer than the work to put the dinner on the table). They were like little, green spoons that would give off a wonderful charred flavor to complement the lemon.
Instead of a dairy butter, I decided I’d make the base of my creamy sauce a miso paste. I added shredded carrot and ginger to add spice and sweetness to round out the salty miso.
As I’m writing this, Eric is currently DEVOURING them. It makes him too happy, It’s adorable. Artichokes are a scary thing, especially when you’re at a standoff with their armadillo shell. Everything about them says “Stay Far Away”, but oh, you must do the exact opposite of that.
Here are some Step-by-Step Instructions below from FineCooking.com, that show you how to remove the shell of an artichoke and prepare the heart.
But again, I left a layer of two on the skins, so that I could slowly tug at the heart meat, and use the ends to dip into my Carrot Ginger Miso Dip.