Wednesday, June 19, 2013

Avocadoes, Anchovies, Artichokes


Monday 10 June

These were hunted up from three different places: the avocadoes from Trader Joe's, white anchovies from Dean's in Findlay Market, and a box of baby artichokes from Hyde Park Kroger's.  But the avocadoes were ripe, and the artichokes were not getting any fresher in the fridge, so we made them the first and second course of a seat-of-the-pants summer meal.
The avocadoes were simply halved, rubbed with lemon juice, and had their hollows filled with a few tasty, Provençal-style anchovies, for a first course.
The artichokes were trimmed, halved, and fried up like this.
That's all you need for an amazing all-A meal.

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