Food recipe: Lovely, lovely lemons and ...

Today, for your dining pleasure, we have a very special vegetable food recipe. Yes, that's right. Due to popular demand, we have extended Vegetable Food Recipe Week, The Sequel by a totally unprecedented extra day just so you could have a bonus recipe. In fact, today is so special that I have two, count 'em TWO, bonus food recipes for you to try. Both so simple. So easy. And so incredibly yummy. Don't you just want to lick your monitor?

Well, don't. That's nasty. Instead, run right out and get yourself some artichokes and lemons and a big tub of
crème fraîche and remember to thank the incredibly gifted Ivonne from Cream Puffs in Venice wherein the recipes originated.

And welcome, to the first ever
Vegetable Food Recipe Week, The Sequel: Bonus Day!
Food recipe: Roasted Artichokes with Lemon
Adapted from Lemon Zest by Lori Longbotham.

3 large artichokes
1/4 cup Lemon Oil (or olive oil)
1/2 teaspoon salt
pinch of freshly ground pepper
6-8 lemon slices, seeds removed
3 garlic cloves, sliced in half
2 tablespoons fresh lemon juice

1. Preheat the oven to 375 degrees F.
2. Clean and quarter the artichokes. Remember to put them in a blow of water with lemon as you clean them. Rinse the artichokes once you're done and pat them dry.
3. In a glass baking dish (9 x 13), pour the lemon oil and stir in the salt and pepper. Take each artichoke quarter and roll it in the oil to coat. Arrange the lemon slices in the baking dish and top with a garlic half. Lay the artichokes over the layer of lemons and garlic.
4. Cover tightly with aluminum foil and roast for 45 minutes, or until you can pierce the artichokes with a knife or fork.
5. Remove from the oven and transfer the artichokes to a plate. Add the lemon juice to the liquid in the baking dish. Mix well and then spoon over the artichokes. If you are going to serve the artichokes with the vinaigrette (recipe follows), you can skip this step.
6. Enjoy!

Food recipe: Creamy Lemon Vinaigrette Adapted from Lemon Zest by Lori Longbotham.

1/4 cup crème fraîche or sour cream
1 shallot, minced
1 tablespoon finely grated lemon zest
2 teaspoons fresh lemon juice
1/2 teaspoon Dijon mustard
1 teaspoon salt
1/4 teaspoon freshly ground pepper (use white pepper if you have it)
1/4 cup plus 1 tablespoon Lemon Oil or olive oil

1. Whisk together the crème fraîche, shallot, zest, lemon juice, mustard, salt and pepper in a small bowl.
2. Slowly add the olive oil in a steady stream, whisking constantly. The vinaigrette should be smooth and well combined. Use with your favourite salad or on vegetables.
3. Enjoy!

Note: The artichokes serve 6 people and should be eaten warm or at room temperature. The vinaigrette recipe will yield about a cup. Extra vinaigrette should be stored in the refrigerator for up to 3 days.
Didn't I tell you it was worth adding a bonus day to
Vegetable Food Recipe Week, The Sequel? Of course it was! And we have learned many important things. We have learned that the food blogging community is full of amazing people with amazing recipes (talent abounds, people). We have learned, beyond any reasonable doubt that it is good to play with your food. And we have learned that vegetables are not just good, but good for you.

See you tomorrow.