freshly cut artichoke, with a little lemon to hold the color
There is something about a real Hampton Guy, especially in cold months that I find very sexy and very comforting. They eer on the nerdy side in their crew neck sweaters, not-so-warn jeans and very practical shoes that most likely cost more than they care to admit. I met my dear friend Eric, avid foodie, when I was back in Manhattan a few weeks ago, and he was sitting at the bar with several of his ‘Hampton” friends. He looked out of place in his crisp white shirt and tie, as he had just come from the office. His friends were all food & wine guys, all very into what they were eating and drinking and I was like a little schoolgirl the biggest grin on my face because I was in heaven (I have a thing for nerdy guys and a bigger thing for food & wine geeks). When they offered me a braised oxtail tartine, they must have seen me flinch, but the offer was so sincere and earnest, I felt almost bad saying no. Fortunately Eric, my hero, jumped in and said ”she is leafy-green girl-she writes a healthy food blog…” they all did this very familiar “ahhhhh” that made me laugh. The wine guy jumped in and asked, “Are you a vegetarian? I answered my standard “most of the time” with a smile”. They offered me a tartine of every sort and when I finally said that I just don’t eat bread– this upset them. “What do you mean?” That must be so hard!” When I explained that it actually isn’t and that I’m very happy and can always find something on the menu that I like, and it can be even more fun and more creative to eat. Each and every menu, with some navigation, has something on it, or something that the chef will kindly put together for me. These were sweet guys determined to find something on the short bar menu that I would enjoy. On this occasion, it was roasted artichoke and a glass of Pinot from the Hamptons –
roasted artichoke, ready to dip into wasabi dipping sauce
Roasted artichoke with wasabi dipping sauce
1 artichoke, split in half, choke cleaned
1 lemon squeezed over the artichoke
Oil the baking dish with Olive Oil and a bit of coconut oil or organic butter.
Sprinkle the choke with salt and pepper, rub with olive oil and place face down in the baking dish
Bake the artichoke for 1 hour covered, at 375°
Wasabi dipping sauce
1t wasabi powder (reconstituted in water)
1 T white miso paste
½ C Olive Oil
Splash of ume plum vinegar or apple cider vinegar.
Mix well and serve with artichoke