This is the third article from our new writer, Cara.  Feel free to send us guest articles at jay@dcfud.com if you’d like to contribute as well.

-JAY

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Spinach artichoke dip has been a popular restaurant appetizer for so long that it seems to have long ago sped past ubiquitous and has comfortably settled into the dreaded category of outdated.  It shares that title with other former favorites like the molten chocolate lava cake, fried calamari, and sliders.  These foods enjoyed a heyday on trendy expensive restaurant menus but have now been relegated to the likes of your friendly neighborhood family restaurant delivered by servers wearing “flair”.

So here is my request: let’s put artichokes back in the spotlight as nature intended them.  Whole, steamed or roasted artichokes…and butter.  I believe that artichokes are lovely, delicious vegetables that should not be buried in mayonnaise and cheese.  A longtime favorite restaurant of mine, Rio Grill in Carmel, CA, offers a whole roasted artichoke on its appetizer menu, marinated and served with sun-dried tomato aioli and steaming hot little pots of butter for dipping.  Now this is the treatment an artichoke should receive!  Taking the leaves from the whole artichoke and pulling off the meat with your teeth is such an experience.  It’s a bit sensual, even.  Share one with some friends and it becomes social.  Stealing glances at the prized heart, waiting for all the leaves to be taken so you can pounce on it.  Well…that can become competitive so you might just want to share.

In any case, March through May is artichoke season in California, and I cannot tell you how much I would love to see them on some DC menus this spring.  Restaurateurs, are you listening?   Roasted artichokes would be a healthy, colorful addition to your appetizers!  I won’t even take credit.

-Cara