(Split blackened artichokes. Photo Socotra).
 
Ingredients:
 
One package Harris Teeters Pierogies stuffed with chedder and jalpanos (twelve, approximately)
 
One large Castroville, California, artichoke.
 
Hellman’s Original Mayonaisse, fresh creamery butter, sea salt and crushed black pepper to taste.
 
One steak, marinated in Jack Daniels Garlic and Herb sauce 24 hours (unless you are a more evolved spirit).
 
Garden salad to taste- onions, olives, cherry tomatoes, grated egg on arugala, garnished with crispy red peppers and shredded cheddar.
 
Large Idaho baking potato
 
Directions:
 
Put the potato in the toaster oven and bake at 300 degrees for a while after piercing the skin to ensure it doesn’t explode. Put the artichoke in fresh Potomac tapwater and set on low boil. Come home. You know how to pick a steak, or you have gotten over the whole meat thing. If you haven’t, take out of fridge and allow to rise to room temperature.
 
Go exercise for an hour and contemplate how lucky we really are and how good it feels to break a sweat under rich blue sky.
 
Turn artichoke so it cooks on both sides on return. Check potato. Combine salad ingredients and refrigerate. Pour a drink and return the calls you missed while exercising. Greet child(ren) warmly. Turn on broiler, high temperature, and apply sea salt and crushed black pepper.*
 
Remove artichoke from rich green savory broth and reserve two tablespoons to combine with drawn fresh creamery butter for dipping sauce. Combine two tablespoons Hellman’s Original Real Mayonnaise with fresh lemon juice for an alternative. Saw artichoke in half with a serrated knife, removing the inner grainy leaves and place in skillet with hot Pond Hill Farm garlic-in-olive oil to blacken.
 
Dump Harris Teeter fresh pierogies in the boiling artichoke broth. Boil merrily for two minutes. Remove blackened artichokes and place on dinner plates to cool. Brown pierogies to pleasing texture and serve with steak, salad and artichokes. Garnish with fresh sour cream, if desired.
 
Pack the uneaten potato, piergoies, salad and left-over steak to send home with child(ren).

(Pierogies barboiled in artichoke broth, photo Socotra)
 
* if unevolved
 
Copyright 2010 Vic Socotra
www.vicsocotra.com
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