Sorry that this is not at our regular posting time. Life is a little challenging on crutches!!
The combination of being at my parents’ home in California and my recent tumble in Aspen has left me feeling nostalgic. It has allowed me to slow down, spend time with the people I love most, and indulge in some of my favorite comfort food.
There is something about the aroma of roast chicken in my kitchen that suddenly triggers so many wonderful memories. It is as if I have a movie in my mind! Since I have been thinking about my mother so much I thought I would add her favorites to my favorite: artichokes and roast cauliflower.
The great thing about this dish is that it is so simple that even on crutches I can make it!
With some love, affection, herbes de Provence, and some heat from the oven you have a succulent, flavorful, and healthy meal in a little over an hour!
Ingredients
Pernod-Scented Artichokes
- 4 large artichokes
- 2 cups white wine
- 1 small yellow onion, peeled and thinly sliced
- 1 lemon, thinly sliced
- 2 tablespoons olive oil
- 1 garlic clove, peeled and thinly sliced
- 1 teaspoon whole black peppercorns
- 1 tablespoon Pernod
- 2 bay leaves
- 2 teaspoons salt
- Black Olive Aioli, for serving, see recipe below
Black Olive Aioli
- 1 cup mayonnaise
- 12 pitted black Greek olives (Kalamatas), halved
- 2 garlic cloves, peeled and crushed through a press
- 2 teaspoons fresh lemon juice
- Freshly ground black pepper
Instructions
Artichokes
- In a large, nonreactive pot, put in one quart of water and the lemon slices.
- Trim ½ inch off the stem and top ends of the artichokes. Use a peeler to peel the tough skin off the stem of the artichoke. Pull off the toughest outer leaves. With the kitchen scissors, cut off the prickly points of the remaining leaves. As you finish trimming each artichoke, place it in the lemon water so it doesn’t brown.
- Put the wine, onion, lemon slices, oil, garlic, peppercorns, Pernod, bay leaves and salt in the pot with the artichokes. Add more water (if necessary) to cover the artichokes and set over medium heat. Bring to a boil, then lower the heat slightly, cover, and simmer briskly until the artichokes, when tested with the tip of a paring knife from the stem end, are tender, about 50 minutes.
- Drain well and pull apart the leave slightly so that the artichoke looks like a flower. Serve warm, with a small bowl of the aioli, for each diner, for dipping.
Black Olive Aioli
- Place all ingredients in a small food processor. Blend with short bursts of power just until thoroughly mixed; good-sized pieces of olive should remain. Transfer to a bowl, adjust the seasoning and stir to mix. Use immediately or cover and refrigerate for up to 3 days. Return to room temperature if chilled before using. Makes about 1 cup.
Ingredients
- 1 whole cauliflower
- 2 Extra Virgin Olive Oil
- 2 Salt
- 2 Pepper
Instructions
- Preheat the oven at 350F
- Rinse and dry cauliflower head
- Trim away the leaves at the bottom of the cauliflower
- Cut out the stem and tough core of the cauliflower
- Place on a roasting pan
- Drizzle with EVOO
- Rub the oil on cauliflower until it is well coated
- Season the cauliflower with salt and pepper
- Place the pan into the oven, and cook for an hour
- Crank the heat up to 450F and roast the cauliflower for 20 minutes until it is golden brown on the outside, and tender on the inside.
- Enjoy.
