Sunday, June 27, 2010

The Artichoke Affair

vegetables with rice

My sister is a cook out of necessity. That is, my mom would call or leave a note saying "Make lunch for your dad when he comes home." So what is there to make for one vegetarian for lunch? Being resourceful, she figured that it's best to combine all of my dad's favorites into one dish: olives, artichoke hearts, and mushrooms!

She called this The Artichoke Affair because, like me, she has a flare for the dramatics.

Like many recipes featured on this blog, this is one of those very short ingredient list dishes. Behold!

Prep time: 5 min
Cooking time: 5 min (or less)

Serves: 1


1/2 can quarter artichoke hearts
1/2 can big olives
5 white button mushrooms
1 teaspoon dry parsley
1 teaspoon dry oregano
1/4 stick butter
2-3 teaspoons salt (depending on how salty you want it to be)
ground black pepper


mushrooms olive artichokes

Slice the mushrooms into small slices, about 5 slices per mushroom. Mix mushrooms, artichokes, and olives in a bowl.

melted butter

Melt the butter in the microwave and pour into the bowl with the veggies. Add the salt, parsley, and oregano and mix well.

pour butter

Notice that in this photo, it looks like my sister only has 4 fingers! Like The Simpsons people! I could've cropped it out, but it's so funny that I had to include it. Don't worry, she's not a freak of nature, she has 5 fingers on each hand.


stir fry vegetables

Throw everything in the bowl into a skillet on medium heat. Toss the veggies with a pinch of black pepper using a spatula for a minute until the mushrooms are cooked. Take the veggies out and serve with steamed rice.

artichokes and olives

1 comment:

  1. Awesome post. Awesome pics. Awesome Letran.