I’m back… again.

Whew, I can’t even believe it has been over a month since I last posted anything!! September came and went to quickly, and I’m betting… the rest of the year will also.

I was in Houston for 2 weeks, then came back to Fort Worth for 2 more weeks of training and it just about did. me. in. Thankfully, I will only have to go to Houston 1 week this month then not again (cross my fingers) until February.

As you have probably noticed, I made a few changes on my blog. I figured, since I usually post recipes and talk (a lot) about food, why not embrace it for that it is! The new name “Will Work for Food” seems to fit just perfectly (I should also add wine to the end of that statement too…. 🙂 ) I will continue posting recipes but also letting you know deals (relating to food.. and heck some that don’t) and places me and my husband try out around town. I hope you will for sure enjoy it!
So, one of my new favorite things to do, is to cook with my husband! We have been trying lots of different recipes lately. Some of them are things we have had in a restaurant and loved so we try it at home. One of them being the Roasted Artichoke at The Cheesecake Factory. Whats funny is, Josh still talks about that even though he has not had it in about a year!

While walking through Central Market last week, they had Artichokes on sale, so I thought,” what the heck, how hard could it really be to roast this??” Answer… NOT HARD AT ALL!!! And not to mention delicious! Here is how we did it….

(ps.. don’t worry about the pokey tops of the leaves, they soften up after you cook it)

Roasted Artichoke with a Garlic Dipping Sauce

What you need: For the Artichoke

Artichoke (s)
Garlic Cloves
Olive Oil
Foil (preferably the heavy-duty kind)

What You do:

Preheat your oven to 425

You first start by chopping off the top third of the artichoke off (you can’t eat that anyway, so you’re not wasting anything)

Next you cut off the stem, so that it sits up nicely

Quickly put some lemon juice on the top and bottom of it, because once you cut it, it will brown easily, but try to save some lemon juice

Put it in a bowl (so that you can use all the juices you are pouring on it)

Make some in certs with your knife in the very top center of the artichoke and poke, 2-4 whole garlic cloves down there (depending how much you like garlic)

Fan out the leaves a little, don’t get crazy or anything, just enough so you can get the olive oil and lemon juice down there

Now, juice the rest of your lemon over the artichoke, make sure you get it really good, all down in the different layers, then drizzle it with olive oil and sprinkle it with salt.

Place artichoke onto come heavy-duty foil (if you don’t have the heavy-duty kind, that’s OK, just use like 5 or 6 layers of the lighter stuff), you want to make sure to wrap it very tightly so it can basically, well roast it!

If you are using a larger artichoke, then an hour and  half in the oven will do it!

Once it comes out, wait for it to cool a bit (cuz it will be HOT), and (for those of you have never eaten a roasted artichoke before) you peel off the leaves, dip in the sauce and scrape the artichoke meat off with your teeth. So yummy!!

To make the sauce

What you will need: For the sauce

1/4 cup mayo
1 chopped garlic clove
1 1/2 Tbs lemon juice
1 teaspoon basil
1 teaspoon Worcestershire sauce

What you will do:

Mix all of them together in a bow, done! It’s better served cold, so I would make it before you are ready to eat it and chill it for a while.

What is also fun about replicating these dishes at home is all the money you can save! Think about it, If I went to Cheesecake Factory to just get this, and nothing else (which lets face it, would never happen)… It would cost me any where from $10-$15!! The only thing I had to buy, was the $3 dollar artichoke, I had everything else in my kitchen!

We ate every bit of it! Josh loved it! I can totally see us doing this pretty often 🙂
Hope you will try it and love it as much as we did! If you have any questions, comments or recommendations please feel free to let me know!

Until next time,

You can chew on that 🙂      <– trying out new closing line haha