Ok, so here's the thing: there is no way to eat this in one sitting. Not if you use it for two servings, anyway, as I am. I guess if you're an athlete and were served this after all-day training, you could probably get it all down. But not a normal person. So I told P, "when you can't eat it all, don't think I'll be offended. My intention is to eat what I can, then let it sit in front of me on the couch to pick at as I blog and watch tv." And that's what I think you should do too - eat what you can, then pick at it (it took us a total of four hours to pick our way through this, but we enjoyed each little bite, despite the new pain in our bellies).
I realised, slightly belatedly, that I am actually JUST in time for this month's No Crouton's Required. I was sad when I'd thought earlier this month I might not get to participate. This month's theme is dressings; and here is one of my favourites of the homemade varieties. So, here's my submission!
Steamed Artichokes and Potatoes:
2 artichokes, cleaned and trimmed
3 small butter potatoes
2 tablespoons lemon juice
1 cut up clove garlic
Cut the potatoes in half, lengthwise. Salt them lightly. Put them, and the artichokes, in the steamer basket. Add water, garlic and lemon to pot, and bring to a boil. Steam until done (25 minutes to an hour). When done, cut the artichokes in half lengthwise and put them on the plate next to the salad. Serve with a side of drawn butter with lemon.
Drawn butter with lemon:
1 stick of butter
1/8 cup lemon juice
Melt butter. Strain out milk solids. Add lemon. Yum.
1/2 head iceberg or other lettuce (I had iceberg, so that's what I used. I think red leaf would be really nice too, though), cut up
2 palm hearts, thickly sliced
1/2 cup thinly sliced carrot
1 stalk celery, sliced
2 scallions, sliced
2 thick slices of feta
Put the lettuce on the plate, next to the artichokes (and butter). Pile other ingredients on top, eventually topping with the slice of feta. Add dressing and serve.
Salad Dressing (this is the part for the Croutons, and this dressing goes well on the artichokes also):
1/4 cup chopped fresh mint
1/2 cup extra virgin olive oil
1/4 cup lemon juice
2 tablespoons crumbled feta
1 teaspoon marjoram or other oregano
salt and pepper to taste
Put all this in a sealed container, and shake-shake-shake.
Serves 2, but really serves 4.