Eat seasonal! Eat fresh! Eat good food! In my world that’s the mantra to live by.
While I crave ultimate comfort foods like blackened seafood pastas, the perfectly cooked steak and grilled cheese sandwiches, you’ll never find me shying away from super fresh, in-season fare that’s light on the palate but heavy on flavor.
I’ve always been a big artichoke fan. Heck, it was my second post ever on this little bloggity blog. And now…my how things have changed. I didn’t even realize I needed to post my own recipes back then, and just look at how Smudge was just a smudge!
When it comes to the green leafy orb, you could eat it the traditional route. Melted butter for tender leaf dipping. Another swath of mayo (nay to the Miracle Whip on my side of the table) and into the mouth. That’s the way most artichoke dipping begins and ends.
But we’re going lighter this time around with a rice wine vinegar seasoned Thai flavored shrimp salad to top every tender tooth-scraping artichoke leaf. We’re just going with the seasonal flow.