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Aug. 26th, 2005 15:46![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
torquillI've figured out another way to eat artichokes.
Marinated fresh artichokes:
In a semi-related vein, I find myself thinking from time to time, "I hope this works." It's getting easier to do crunches and arches, and my calves will soon adjust to walking a half-mile to school in birks (and back again)... and I've been trying to be more careful about eating enough but not too much, with less junk food and more veggies. I'm trying not to obsess about it, and these changes certainly won't do any harm -- but I really do hope I'll get some significant results out of it.
I guess it's the influence of my other fitness-minded friends on LJ posting about what they're doing. Curse you, fitness-minded friends. ;)
On the other hand -- boy, am I glad I don't have to calculate how many points/calories are in my lunch. :) That could really make me obsess, and not in a good way. Too close to OC behavior for me...
Marinated fresh artichokes:
- Take one or two fresh artichokes. Trim the stem to about an inch long, and slice off the top inch of the petals with a serrated knife.
- Place them stem-up in a large dish or tray, elevated on a microwave-safe rack or an upside-down plate. Pour about 1/4" of water into the tray below. (This is to provide water for steaming without allowing the leaves to soak it up and become waterlogged.) Cover with plastic wrap.
- Microwave on high for four minutes per choke (this is in my microwave, if you know yours is powerful, halve that). Turn the tray, then microwave for an additional 2-4 minutes per choke. Only the really huge ones need eight minutes each. Carefully feel the stems; if they are soft to the touch, the artichokes are done.
- Pull the tray out and allow them to cool a little. In the meantime, mix up a marinade; I use the standard "Good Seasons" dry italian salad dressing packs and follow the salad dressing recipe on the back. Put together all ingredients except oil and blend.
- When the artichokes are cool enough to handle (but still very warm), slice the stem end flat and place them leaves-up in a bowl. Carefully loosen and pull apart the leaves in the center, opening them up somewhat. Then pour the marinade into the opened center, making sure to distribute it evenly.
- Allow the artichokes to stand for about 45 minutes, or put them in the fridge overnight.
- Just before eating, turn them over to drain for a minute or so, then place them upright and drizzle about 1-2 Tbsp salad oil over them.
- Eat. Keep a napkin handy!
In a semi-related vein, I find myself thinking from time to time, "I hope this works." It's getting easier to do crunches and arches, and my calves will soon adjust to walking a half-mile to school in birks (and back again)... and I've been trying to be more careful about eating enough but not too much, with less junk food and more veggies. I'm trying not to obsess about it, and these changes certainly won't do any harm -- but I really do hope I'll get some significant results out of it.
I guess it's the influence of my other fitness-minded friends on LJ posting about what they're doing. Curse you, fitness-minded friends. ;)
On the other hand -- boy, am I glad I don't have to calculate how many points/calories are in my lunch. :) That could really make me obsess, and not in a good way. Too close to OC behavior for me...
