Wednesday, April 20, 2005


I love artichokes and always look forward to their first appearance in the stores. They've been around of a while at this point, and I've been steadily munching my way through them each week. I like to boil or steam them and pluck off the leaves one by one. My favorite dip involves roughly 4 parts mayonaise to one part dijon mustard, spiked with a few drops of tabasco sauce and a good sized dash of dill. I actually have no idea as to the amounts, since I have never measured any of the quantities; I measure by color. Sometimes it's nice to have a recipe that you don't have to think about.
As an alternative, I recommend lemon juice and sea salt.