Oh, the beauty of friendship.
I just went on the most fabulous trip to North Carolina with fellow MLK authors Krista Davis, Riley Adams, and another pal Ellery Adams. We became such sweet friends...talking about mystery, writing, family.
ARTICHOKE AND BLUE CHEESE SALAD
4 small artichokes, boiled to tender, halved
4 mushrooms, sliced
4 ounces blue cheese
8 slices cucumber
1 Tablespoon olive oil
1 teaspoon salt
8 slices radicchio
4 green onions, tails shredded
Remove crusty leaves from artichokes and snip off the bottom.
Bring 6 cups of water to a boil. Add 1 teaspoon salt. Drop in the small artichokes. Boil for about 5-10 minutes. Prick with a fork. If fork slides out easily, they’re done. Rinse and slice.
Next, heat the olive oil in a sauce pan. Saute the artichokes and the sliced mushrooms until browned but still firm.
Arrange plates with pieces of raddichio. Rest the artichokes on the raddichio. Arrange the plate with mushrooms, cucumbers, and green onions. Dot the artichokes with blue cheese, and add a wedge to each plate.
Serve with a saucy Sauvignon Blanc and enjoy!
By the way...