Horrifying Steamed Whole Artichokes, Spooky Salad and Boo Bread

Happy Sunday, readers! So I've been severely slacking in the posting department and for that I sincerely apologize - this week at work was ridiculously busy and after I got home I didn't want to do anything other than cry in the fetal position. But it's the weekend! I am relaxed, refreshed and ready to update you on my cooking!

As you may or may not know, I am big into theme dinners and October is the perfect opportunity to make EVERY dinner a theme dinner (see the title of this post). So let's get to it, shall we?!

Horrifying Steamed Whole Artichokes

2 whole artichokes
1 lemon, divided
3 garlic cloves, sliced
Fresh herb sprigs (I used thyme, oregano and basil)
Water
4 Tbsp butter, for serving
Salt and pepper
Lemon juice, for serving
Shredded parmesan cheese, for serving

If you've never worked with whole artichokes before, BE CAUTIOUS! The leaves are very sharp and have an affinity for stabbing palms and fingers. Now, being cautious, cut off the top half of the artichoke using a serrated knife. The goal is to expose the purple leaves in the center of the artichoke. Repeat with remaining artichoke.

Rub the cut side of the artichoke with a halved lemon. Slice the remaining lemon half into rounds.

In a large stock pot lined with a steamer basket, arrange lemon slices, garlic slices and herb sprigs on the bottom of the steamer basket. Place artichokes cut-side down on the herbs.

Using a liquid measuring cup, pour enough water into your stock pot until it begins to cover the bottom of the steamer basket.

Cover the stock pot and steam the artichokes over medium-high heat for 40 minutes or until outer leaves can be easily removed.

Remove the artichokes from the steamer and place on a plate cut-side up. Pour about 1 Tbsp melted butter over the top of each artichoke and sprinkle with salt, pepper, squeeze of lemon juice and shredded parmesan cheese.

Dip the leaves in the remaining melted butter.

Spooky Salad

5 C spinach leaves
1/4 C chopped walnuts
1/4 C dried cranberries
1/4 C shredded parmesan cheese
Oil and balsamic vinegar, for serving

In a large bowl, mix together ingredients and top portions with a fruity olive oil and an aged balsamic vinegar, or another dressing of your choice.

Boo Bread

3 C all purpose flour
1 3/4 Tsp salt
1/2 Tsp active dry yeast
1 1/2 C room temperature water

In a large bowl, sift together flour, salt and yeast. Pour in water and mix using a wooden spoon. Cover the bowl with plastic wrap and allow to proof on your counter for 12-18 hours.

Preheat oven to 450 degrees with a 4-6 quart covered dutch oven inside. Once the oven and dutch oven are 450 degrees, remove the dutch oven and sprinkle the bottom with corn meal or flour to prevent the bread from sticking.

Flour the top of the dough and form into a ball being careful to not overwork the dough. Drop the dough ball into the dutch oven and cover with the lid. Bake the bread covered for 30 minutes. Remove the lid and bake for another 15-20 minutes or until golden brown.

Remove the bread from the dutch oven and place on a wire rack to cool. Allow to cool completely before slicing.

My bread was unfortunately over-proofed and as thus, it didn't rise as much as I had hoped. The flavor of the bread was delicious, almost like a sourdough and was crusty enough to sop up the leftover lemony-buttery goodness on my plate.

This dinner was absolutely magnificent and fit the bill for a spooky October theme meal! I urge all of you to give it a try! Stay tuned for Mushroom Risotto!