We’re in New York for keeps!

After being completely uprooted all summer, we’ve settled into our respective apartments to begin preparing for the grueling graduate studies that lay ahead. Eek! Thank goodness for the stress relief of cooking. I’m hoping it will keep us (read: me) sane.

Of course, discovering our new kitchens was among the most exciting parts of the moving process. I think that mine is pretty typical of this city — it’s narrow and small but with lots of cabinet space and a great stove and oven that I can’t complain about. Alex’s opens into a living room, with less counter space, but seating nearby. And oh yeah, neither of us have dishwashers. Bother.

Now for the recipe, which I’ll admit we cooked pre-move in Connecticut.  It doesn’t really have anything to do with anything else I’ve written about today, so I’ll spare you a clever (or not) transition.  We made these because they taste delicious, and this is by far the best preparation for artichokes that exists.  They’re a hit with even those who are a bit artichoke shy, and will absolutely stun those who already love them.

Ingredients (serves 6-10):
6 artichokes
1/2 cup olive oil
1/4 cup balsamic vinegar
1/2 tsp salt
1/2 tsp pepper
2 tsp sugar
2 tbsp Italian seasonings (or just oregano and fennel seeds)
2 tbsp mayonnaise
1/4 tsp cayenne

Instructions:
Wash and prepare the artichokes by clipping off the sharp tips of the leaves with scissors.  Boil a large pot of water, and place artichokes inside.  Cover, and let cook for about 20-25 minutes, until leaves are soft enough to pluck easily.  Remove artichokes from water, and let cool.  Meanwhile, whisk together oil, vinegar, Italian seasonings and sugar.  Once artichokes are cool, cut them in half, and divide them between two large zip log bags (or anywhere else where you can marinate them, like a pyrex container or a wide bowl).  Divide vinaigrette between bag (or pour over all the artichokes), and let marinate for at least one hour.  Preheat grill to high, place artichokes on grill (reserve marinade), and cook on each side for about 3-5 minutes, until artichokes become crispy.  While artichokes are cooking, pour leftover marinade into a bowl.  Add mayonnaise and cayenne, and stir.  Taste and adjust seasonings, then serve dipping sauce with artichokes.