Today is my last day in Oregon! I have been here for two weeks visiting with my family and friends. The days have been full seeing people for coffee or dinner, picking blueberries on Sauvie Island, floating on the lake, family picnics and BBQs, hiking in the Gorge, and a quick camping trip to the beach! It has really been a great time, but I recently told a friend “I’m not 23 anymore and filling my days from start to finish with activity- although fun, it is exhausting!” The end of any vacation or family visit is always bittersweet. It has been special to be with so many loved ones, but I am looking forward to being in my own space… and not sleeping in a twin bed!
Yesterday morning, I walked from my parents’ house to the Farmer’s Market in downtown Lake Oswego. It overlooks the lake and it is a beautiful area for the market. It is a good venue to walk around and spend a sunny summer morning.
I wasn’t sure if I was going to find something at the market to feature on the blog today. This farmer’s market didn’t lack beautiful produce, but we already had our evening menu planned- fresh corn, grilled Chinook salmon (freshly caught on the Sandy river by my brother), cucumber salad (a family recipe) and my sister made a Hawaiian Dream cake to celebrate mama’s birthday. As I was wandering around the market, I saw these Italian artichokes. I thought to myself, “this would be an excellent addition to our evening menu!”
I remember eating these when we were young. Dipping the leaves into lemon mayo (lemon butter for me!) then scraping the leaves clean with my teeth. So delicious! Last night, as the plate emptied and the bowl of discarded leaves was full, my brother-in-law said, “looks like your artichokes were a hit.”
Eating artichokes, laughing with my family and just enjoying time with them was the best way to end this visit… Happy Summer!
Steamed Artichokes w/ Lemon Mayo
ingredients: two medium artichokes, 3 tablespoons mayonnaise, 1 tablespoon fresh, squeezed lemon, pepper to taste
directions: Fill the bottom of a large pan with 1/4 to 1/2 cup of water.
I use a large soup pot and my vegetable steamer basket.
Set the artichokes on the basket and let them steam for 25 to 30 minutes on low or medium low heat.
While the artichokes are steaming, mix together the mayo and lemon juice. Add more lemon or pepper to taste. Set aside.
You can check if they are done by picking a leaf from the 2nd or 3rd row and testing it by scraping the bottom of the flesh with your teeth. (A tender artichoke scrapes off the leaf easily.)
When ready, flip the artichokes upside down and drain excess water out. I like to serve mine community style, in a large bowl with an empty bowl next to it to discard the leaves.
Have fun dipping and enjoy!