Artichoke?

[Catrin]

I don't think the leaves would reheat well. I'm pretty sure one artichoke is a single serving, there really isn't that much "meat" to it. Because of you I really wanted some artichokes too, but when I went to the grocery store all they had was pre-packaged ones so you could microwave them. Really? Now even vegetables have to be processed before people will eat them? Sigh.

Also - you should really try making your own mayo. The stuff in the stores has a really scary list of ingredients. Making your own is SO easy too. All you need is olive oil, a lemon, an egg, salt and pepper. Takes about 5 minutes to make, not including the 30 minutes you need to let the egg and lemon juice rest together before starting. And it keeps until the date of expiration on your egg carton. If you want the recipe, let me know.

Thanks West Texas, I didn't realize that it was just a single serving. I've access to 3 day old organic free-range eggs and have some extra virgin olive oil...and I just found a recipe. Time to experiment

[five one]

In my own experiments with making mayonnaise, I have found that the flavor of extra virgin olive oil is too strong. The non virgin oils labeled "extra light flavor" make a better tasting mayo IMHO. But everyone's tastes are different.

The other day, I tried walnut oil and used Bragg's apple cider vinegar in place of lemon juice. Yummy! Do make sure your egg and acid are room temperature to avoid curdling.

[westtexas]

In my own experiments with making mayonnaise, I have found that the flavor of extra virgin olive oil is too strong. The non virgin oils labeled "extra light flavor" make a better tasting mayo IMHO. But everyone's tastes are different.

The other day, I tried walnut oil and used Bragg's apple cider vinegar in place of lemon juice. Yummy! Do make sure your egg and acid are room temperature to avoid curdling.

+1 to the room temp. Let them sit together at least 30 min.

And +1 to the oil. I use super cheap whatever "olive oil" is on sale. I save the extra virgin stuff for salads

[Catrin]

+1 to the room temp. Let them sit together at least 30 min.

And +1 to the oil. I use super cheap whatever "olive oil" is on sale. I save the extra virgin stuff for salads

I didn't do the room temperature as it was too late by the time I saw your note, but the end result wasn't bad for my first result and will serve the purpose. I only made one cup. I found a huge bottle of extra virgin at Trader Joe's yesterday for $5 so I grabbed it - next time I will pick up the "regular" olive oil as well so I will have both.

The experiment worked - the artichoke was tasty - odd - but tasty I think making the mayo from scratch helped me from eating too much of it since I KNEW just how much oil was in it

[malkin]

For mayo I use a small amount of good olive oil and use something lighter for the majority of it. I don't wait for the egg to warm to room temp, but I do rinse the eggs out of respect for the bacteria that I will not name.

If we have fresh mustard I use that.

I have tried substituting when I didn't have lemon, but it has always been unsatisfactory.

Fresh mayo rocks!

[Owlie]

Now I want an artichoke.

[Pedal Wench]

I like it just steamed or microwaved, with nothing added. Seems like the flavor is too delicate to cover with anything else.