Hot Take: Artichokes are the lobster of the vegetable world. 4-14: Stuffed Artichokes represents this well: too much work for too little satisfaction. Peeling the little leaves off the artichoke and harvesting the heart feels a lot like picking apart the carapace of an undersea crustacean.
Stuffing an artichoke with a mushroom stew is a unique way to serve this giant edible thistle flower. These plants don’t grow naturally where I’m from, so my experience with artichokes only came after moving to California. My favorite way to enjoy them is marinated artichoke hearts.
1-9: Four Seasons Pizza is a weird little pizza. This appetizer uses ingredients from the 4 different seasons (from my interpretation): ham for spring, olives for summer, mushroom for autumn, and shrimp for winter. The marinated artichoke heart in the middle reminded me of the sun. 🌞
As I stated in the 13-11: Vegetarian Pizza post, I do enjoy pizza. I made these 4 small pizzas and was able to freeze 2 of them whole to eat later. 🍕
Around the time I started this project (almost 2 years ago at this point), I was distracting myself from real-world stresses by throwing myself into something that always made me happy–cooking. I would make dishes from these and other books and send them to work with my husband or bring them with me to share. 1-33: Artichoke & Roasted Pepper Dip was one of those dishes–in fact, one of the two that inspired me to make the project a reality.
I made it originally for my husband’s work (they loved it) and I made it this time for a get-together I attended (also loved it). It’s SUPER easy and a real crowd pleaser. I mentioned that this was one of two recipes that inspired this project–the other was 1-13: Crusty Toast with Mushrooms.