Wednesday, March 21, 2012

Roasted artichokes

Confession: It used to grate on me when Chinese restaurant menus would drop the -ed that is generally required to to make verbs into adjectives. For example, "fry rice" or "stir-fry chicken" or "steam buns". Aaaaack!!! It was like fingernails on chalkboard. But I'll often make a roast chicken... Sigh. Nowadays, my brain is confused on the matter. Mercy me!

I got these bee-yoo-tee-ful giant globe artichokes for $2 a piece the other day. Yay for Fairbanks pricing structures on perishables!

First, I cleaned, trimmed, and quartered them:

(For those of you who study my background detritus, yes, the elderly dowgs are on glucosamine now.)

Then, I sprinkled them with olive oil, balsamic vinegar, salt, pepper, and chopped garlic:

And roasted them for an hour at 380F, and yum!

To round out the meal, camembert and tomato slices on toast:

And this, my friends, this is how a Chinese girl grows a bona fide arse. It takes hard work!

Finally, here is a photo of a behbehrhino:

credit: Ken Bohn/San Diego Zoo Safari Park

Two-month-old Indian rhino Charlees — which is the Hindi name for Charlie — jogs around the grassy 40-acre Asian savanna habitat that she shares with the rest of her herd during her public debut on March 20 at the San Diego Zoo Safari Park.



mdr said...

how do you get glucosamin into them?

Arvay said...

It comes in the form of a liver-flavored pill, so I just say, "Oh, Fuzzies! I have a treat for you! Sit!" and hand it to them. :)

Jane said...

Did the artichokes taste as good as they look?


Arvay said...

Every bit as good! I learned from frequent reader and meat-world friend Rena that almost any veggie can be roasted!