A few weeks ago, I received an invitation to a Garden Party. I was delighted to be invited. The gardener who was having the party is renowned for his garden. Everyone was asked to bring a chair and finger food. I don’t own a lawn chair and I don’t cook finger food. I especially don’t cook during the summer months. But I really, really wanted to attend this event.
I learned a memory trick a long time ago. When you are trying to remember something, don’t think about it. Do something else. Your brain continues to search for the memory. Try it. It really works. In this case, I put my brain to work searching for any recipe that I had made in the past that might fill the bill. It took a day or two, but the answer did appear: marinated artichoke hearts.
Many years ago, when I was first learning how to cook, I also learned that I didn’t like cooking just for myself. So whenever I wanted to cook a nice meal, I would invite friends over to share it with me. One of the side dishes that I made fairly regularly was marinated artichoke hearts.
I hadn’t made that recipe in so many years, that I couldn’t remember which cookbook it was in. It didn’t take me long to find it though because at the time, I didn’t own that many cookbooks. I finally found it in a Better Homes and Gardens cookbook that I had bought circa 1980.
It requires no cooking and can be made ahead of time, probably why I used to make it so frequently. I made a few minor changes. I made the marinade first and then added the artichoke hearts so that it would be easier to stir the ingredients. I also cut the artichoke hearts in half to make them easier to eat.
I knew I had a hit on my hands when three different people asked me for the recipe!
Verdict: Yum! This one’s a keeper!
Marinated Artichoke Hearts (source: Better Homes and Gardens New Cookbook)
2 tablespoons lemon juice
2 tablespoons salad oil
Dash garlic salt
1 tablespoon sugar
¼ teaspoon dried oregano, crushed
¼ teaspoon dried tarragon, crushed
1 15-ounce can (2 cups) artichoke hearts, drained
Combine all ingredients and 2 tablespoons water in a bowl. Cover; chill several hours or overnight. Drain and sprinkle with paprika; serve with picks. Makes 2 cups.
Recycle: Artichoke can, lemon juice bottle, salad oil bottle
I learned a memory trick a long time ago. When you are trying to remember something, don’t think about it. Do something else. Your brain continues to search for the memory. Try it. It really works. In this case, I put my brain to work searching for any recipe that I had made in the past that might fill the bill. It took a day or two, but the answer did appear: marinated artichoke hearts.
Many years ago, when I was first learning how to cook, I also learned that I didn’t like cooking just for myself. So whenever I wanted to cook a nice meal, I would invite friends over to share it with me. One of the side dishes that I made fairly regularly was marinated artichoke hearts.
I hadn’t made that recipe in so many years, that I couldn’t remember which cookbook it was in. It didn’t take me long to find it though because at the time, I didn’t own that many cookbooks. I finally found it in a Better Homes and Gardens cookbook that I had bought circa 1980.
It requires no cooking and can be made ahead of time, probably why I used to make it so frequently. I made a few minor changes. I made the marinade first and then added the artichoke hearts so that it would be easier to stir the ingredients. I also cut the artichoke hearts in half to make them easier to eat.
I knew I had a hit on my hands when three different people asked me for the recipe!
Verdict: Yum! This one’s a keeper!
2 tablespoons lemon juice
2 tablespoons salad oil
Dash garlic salt
1 tablespoon sugar
¼ teaspoon dried oregano, crushed
¼ teaspoon dried tarragon, crushed
1 15-ounce can (2 cups) artichoke hearts, drained
Combine all ingredients and 2 tablespoons water in a bowl. Cover; chill several hours or overnight. Drain and sprinkle with paprika; serve with picks. Makes 2 cups.
Recycle: Artichoke can, lemon juice bottle, salad oil bottle
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1 comment:
I was at that party, and can attest to how good these are. My only suggestion would be to consider cutting the artichoke hearts in quarters to make them even more bite-sized.
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