Tuesday, March 20, 2018

Roasted Baby Artichokes with Lemon Mirin Yogurt Sauce






It's 10pm and I am sitting next to my window, listening to the silence. The noises have tapered off and our Gotham City is winding down, waiting for the snowfall, surrendering, letting go, before the storm has even arrived. Three weeks ago, I took all our snow boots to the storage, thinking, wishing, hoping that the winter is over. Yet who knew. Three times in two weeks. But I refuse to give in, and once the storm is gone, I take the boots back to the storage. And, so we go, back and forth, forth and back, this ugly winter and I, playing tug of war, back and forth, in and out of the storage, until one of us raises the white flag.

I am sitting next to my window, listening to the silence, and pretending that it's not dark and cold and oh-so-wintery by visualizing all the glorious dishes I will get to make when spring actually comes. If it ever comes. This weekend was yet another subzero experience, but I bravely dragged my royal behind out and stopped by the Union Square greenmarket. It was closing time, the stalls almost empty, and my farmer friends gave me a bag of greens to take home. A small act of kindness, yet so big, larger than life, and it gave my week a new meaning. (Thank you friends -- I'll reciprocate with a cake next week!)

Then I picked up a box of baby artichokes and two bunches of ranunculus at the local supermarket. And I felt better. Because the markets (and supermarkets) of this Gotham City are siding with me. "Spring is in the air" they are trying to say, "spring is in the air." And I believe them, because markets are wise...






Roasted Baby Artichokes with Lemon Mirin Yogurt Sauce
 
 

* 2 lbs baby artichokes
* juice of one lemon
* salt and pepper
* a good drizzle of olive oil

for the sauce

* 1 cup yogurt
* 2 - 3 tbsp mayonnaise
* 1 tbsp mirin (or sweet wine)
* 1 tbsp lemon juice (or up to taste)
* 1/4 tsp Dijon mustard
* a pinch of salt


Preheat oven to 375F.

Fill up a large bowl with cold water half way through, and add the lemon juice.  Peel off and discard  outer petals of the artichokes until you reach the pale, tender center. Keep peeling off -- some baby artichokes are more tender than others; depending on the artichoke you might have to go almost to the core. Trim the top and stem end, then half each artichoke. Place in the water, so that they do not brown.

Remove the artichokes from the water and pat dry with kitchen towel. Place the artichokes on a baking sheet in one layer. Season with salt and pepper, and drizzle generously with olive oil. Place in the oven and roast until tender, for about 15 minutes.

While the artichokes are roasting prepare the sauce. In a small bowl, mix the mayonnaise, Dijon and yogurt. Mix well, until fully combined. Add salt, mirin and lemon juice. If the yogurt is too thick add a drop of water or buttermilk. Taste and if needed add more lemon juice or salt.

Place the artichokes on a plate and drizzle with a tablespoon or two of the sauce. Serve with the remaining sauce on the side.

Serves 2-4



1 comment :

  1. Loved your blog! First that I love different recipes like the ones you post. Second your photography is awesome. And lastly, you love Blade Runner =)

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