Grilled Artichokes with Mock Hollandaise

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            FOOD FUNNY
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Thanks to "L Hadley (somewhere in California)" for sharing this with
us:

Signs Your Caterer Used to Work for the NFL

9. Since you chose the best entree, you get last draft choice on the
wine.

8. The servers dump the beverages over your head rather than filling
your glass.

7. None of the food served seems to require any sort of utensil to
eat.

6. It might explain why that waiter, Kurt, keeps dropping the first
course.

5. It's the first time you've ever seen a waitstaff come out blocking
for each other.

4. Your waiter just did the Lambeau Leap into an unsuspecting table
of Shriners.

3. After rushing through the guests without letting anyone snag food
from her tray, the server spikes the bean dip and dances like a
buffoon.

2. The only beverage choice you have is Gatorade.

and the #1 Sign Your Caterer Used to Work for the NFL...

1. The food's fine for the first three courses, but everyone chokes
on the fourth one.

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            TODAY'S RECIPE
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Artichokes are labor intensive and there's just no getting around that
- either the cook or the diner has to invest some effort if they are
to be enjoyed. The majority of the work in cooking this dish can be
done several days in advance, leaving you more time to tend the fire
and chat with your guests.

Grilled Artichokes with Mock Hollandaise

4-6 medium artichokes
Extra-virgin olive oil
1 cup (250 ml) mayonnaise
2 tsp (10 ml) fresh lemon juice
Salt and freshly ground pepper to taste
Cayenne pepper to taste (optional)

Trim the stems of the artichokes leaving about 1/2 inch (1 cm) and
peel off several rows of the tough lower leaves until the tender, pale
green leaves are exposed. Trim the tips of the remaining leaves and
place upside down on a steaming rack. Steam until tender, about 20 to
30 minutes. Transfer to a colander and cool under running water.
Drain and refrigerate for at least 1 hour. Halve the artichokes
lengthwise and, using the tip of a knife or a small spoon, scoop out
and discard the purple leaves and fuzzy choke from the center of each
half. Brush or drizzle with olive oil and grill over hot coals until
warmed through, about 5 minutes per side. Meanwhile, mix together the
mayonnaise, lemon juice, salt, pepper and optional cayenne. Serve
immediately with the sauce on the side. Serves 4 to 6.
Received on Wed Jul 28 09:45:55 2004