Emma Vesey's Artichokes

Here we are, one week short of Thanksgiving.  This is the time all our minds wander into food…the cook books are propped open, lists are being made and scratched out and made again!  I believe one of my favorite vegetables might just be a perfectly steamed artichoke.  This I would have for my last supper and I would take time savoring each leaf.  I find the artichoke to be a magical item…who in the world was the first to eat such an unfriendly looking thing!  I would serve, with my final artichoke, a dipping sauce which changes each time I make it…take heaps of finely chopped flat leaf parsley, a garlic clove or two (finely chopped), the zest of two lemons, the juice of one of those lemons, some capers, an anchovy or two, a small slice of sweet pickle (very small), some hot pepper flakes, some chopped celery, a chopped shallot or a couple spring onions also chopped, a few oil cured black olives (chopped) add this to mayonnaise  (home made or not)..taste, add more of whatever feels right.  I assure you this is the perfect dressing for a finely steamed artichoke.

And speaking of last suppers, where the artichoke will be front and center…I would call out to Townsends Restaurant in Hyde Park (just a mile or two from where I live) I would have them deliver their grilled romaine hearts dressed with Caesar dressing, white anchovies, fresh croutons and thinly sliced garlic that has been quickly fried and is thin as a French model and even more delicious!  If you haven’t been to Townsends…GO!  If you don’t live anywhere close, come visit…see the store and I will go with you and together we will have the grilled romaine salad!

Happy Thanksgiving!