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Hey y’all…Are you as busy as Jenn and I are? As much as we love this time of year it seems our calendars always fill up quickly until the end of the year. Don’t get me wrong – it’s all very fun stuff…weddings, bridal showers, family vacation, dinner parties, family time and that’s just the October schedule!
We are really excited and energized about the week’s ahead and will be sharing more as we go along. We just need to be sure to be organized and more importantly present and in the moment so that we don’t miss a thing!
We definitely want to create more memorable moments like our Wine Dinner Party. Even though I love to cook I’m embarrassed to say I had never cooked fresh artichokes. I really wanted to make roasted artichoke with Parmesan, but I felt a tad intimidated by this spiky thistle. I have used them to decorate with like in my Fall Tablescape but I didn’t even know where to begin.
When I created the tablescape the market had a great deal on artichokes and I thought to myself “It’s now or never”. When in doubt of how to do something I turn to the internet. A big thank you to this guy with his great directions on how to clean and prep artichokes to cook The Bald Gourmet.
After I accomplished this, I felt more confident to create my own recipe:
Fresh Parmesan and lemon make a big difference in flavor.
Cut off the top one inch of the artichoke.
Peel the bottom leaves and clean the stem.
Cut the artichoke in half and remove the choke or fuzzy center.
After roasting in the oven I added more freshly grated Parmesan and lemon zest.
This was so good!
Usually artichokes are steamed but I feel that makes them mushy. Roasting the artichokes brings out a natural nutty flavor. I can’t believe I waited so long to cook with fresh artichokes. Plus, it impressed my guests and made me look fancy LOL.
If you’ve been intimidated by this spiky thistle, don’t be. I promise you can make them too!