Fresh Artichokes with Two Sauces

Thursday December 13

Between global warming and the global village, in mid-December we had about the same meal we had had back in August, except that this time, we had two giant fresh artichokes apiece, so didn't need any extra snacks.

The artichokes undoubtedly came from Peru or somewhere, but we patronize the Findlay Market produce retailers as well as the farmers - we want both groups to prosper and stay in business. As for the fresh herbs for the salsa verde, we were actually able to harvest a few last leaves of sorrel and (regular, not garlic) chives, as well as some hardier parsley. The capers and lemon juice were as usual, as was the other sauce: curried mayonnaise with a drop of soy sauce is not swayed by the seasons.