Sunday, June 27, 2010
The Artichoke Affair
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)
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
Slice the mushrooms into small slices, about 5 slices per mushroom. Mix mushrooms, artichokes, and olives in a bowl.
Melt the butter in the microwave and pour into the bowl with the veggies. Add the salt, parsley, and oregano and mix well.
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.
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.