When you go to the grocery store do you ever buy something that you don’t know what you will do with? Sure, you will cook it and eat it, theoretically. But mainly you buy it because it looks fresh, or delicious, or different from what you normally buy.
I do this a couple times a month with artichokes. I know the only thing I will do with it is steam it and dip it in something creamy or buttery. But I don’t think that when I throw it in my cart. When I buy it I usually have this grand idea of roasting it, grilling it, or doing something super creative other then simply steaming it.
So this time I did something other then just steaming it in water. I roasted it in white wine. I knew the wine would infuse it with flavor, but I didn’t know how much flavor it would give it. Wow, was I surprised. With each bite you could taste the wine. And not in a a way that you don’t want to give this to kids because it has too much of an ‘adult’ flavor. But kinda like how you can use chicken stock instead of water to make rice or risotto. It just gives it some extra flavor that water can’t. And when you can buy 2$ chuck, it’s not like you are wasting expensive wine. I encourage you to try this. Next time you roast, steam or even boil vegetables, add some wine in there to add some flavor.
1 cup white wine
1 cup water
salt and pepper
dipping sauce (recipe below)
Preheat the oven to 400 degrees.
Trim the artichoke, cut it in half and remove the purple, feathery part.
Pour the wine and water into the a casserole dish and lay the artichoke, cut side down, into the dish. Squeeze the lemon over the artichoke and put the lid on the dish and bake for 45 minutes, or until the leaves are tender are come off easily.
Serve hot with the dipping sauce.
1 tbsp low fat mayo
1 tbsp non fat plain yogurt
1 tbsp low fat sour cream
1 tsp dijon mustard
1 tbsp balsamic vinegar
1 clove garlic, minced
1/2 lemon, juiced
1/4 tsp salt
Mix all the sauce ingredients together in a small bowl and let it chill while the artichoke is roasting.