Smoked Salmon

Tom brought over Artichokes from his yard. We roasted them and served them with Salmon that I purchased from McCall's Meat and Fish. I smoked the salmon in the Egg. You can get the recipe for the Smoked Salmon from our blog of April 19, 2015. Click the date to get the recipe.

Artichokes Roasted

Ingredients

      

1 
artichoke, choose ones that are 3 to 4 1/2 inches wide (1 artichoke makes 1 to 2 servings)

       1 -2 
tablespoon olive oil (for each artichoke)

            1⁄4
teaspoon dried thyme (for each artichoke)

       2 
slices thin lemons

       2 
garlic cloves, peeled

       
salt

Directions

       Choose artichokes that are 3 to 4 1/2 inches wide (I like the 3 inch better not-tough); break off and discard outer leaves, with a knife, slice off artichoke tips, with scissors, snip thorn tips from remaining leaves.

       Trim dark base from stem ends and, with a knife, peel coarse fibers from stems and artichoke bottoms; Cut artichokes in HALF lengthwise, rinse well, and drain briefly.

       Choose a pan in which the artichokes fit close together in a single layer (6 halves fit in a 9-by 13-inch pan); if there are large spaces, the juices will scorch.

       (I used a metal pan lined with release foil) For each artichoke, pour 1 to 2 tablespoons olive oil into pan and add 1/4 teaspoon dried thyme; Roll artichoke in oil and thyme to coat; cut side down.

       Slide 1 thin lemon slice and 1 peeled garlic clove under each artichoke half: The next time I make these I am adding 1/4 cup more water for more moisture. Steam: Seal pan well with foil.

       Bake in a 375°F oven until artichoke bottoms are tender when pierced, 40 to 50 minutes.

       Transfer artichokes, cut side up, to a platter; top with lemon slice& garlic and sprinkle with salt to taste. Drizzle artichokes with pan drippings; or add butter and lemon juice. Serve hot or at room temperature.