Frying Bread in Butter – Can’t Stop, Won’t Stop
Yesterday, I posted about the mushroom bruschetta I made for lunch over the weekend. The base of that dish was bread I cooked in butter and a little bit of olive oil. Well, last night I was at it again! We had artichokes with greek yogurt dip and fried bread on the side. It was one of those dinners where I kept saying “yum” out loud.
The recipes for the artichokes and dip are from a cookbook called Five Ingredient Fix by Claire Robinson. I can’t find them online, unfortunately. Basically, you just put four artichokes in a pot so that they touch each other. You poach/steam them in a mixture of water, salt, peppercorns, and lemon until you can easily pierce the stem part with a fork or knife. The dip is fat free greek yogurt with some herbs in it. You can just use whatever herbs you have on hand. The dip also calls for a whole clove of garlic, which I find to be too much. We left it out entirely, and it was no problem. After that, just add a slice or two of fried bread (from a large baguette in this case). Viola!
Claire Robinson is Southern and many of her recipes have a Southern influence. This is not necessarily one of them. I don’t know about y’all, but I didn’t eat a whole lot of steamed artichokes growing up in South Carolina. I happily eat them now, though. Claire used to have a show on Food Network, but I don’t know if it is still on. I use her cookbook fairly regularly. The appetizers are especially great, and almost worth the price of the book by themselves.