27 years and 9 months - That's how long I have been married to the same wonderful man. And one might assume that after that many years of wedded bliss, I pretty much knew everything that there was to know about my husband. Turns out - I was wrong. 😂 It has recently become apparent to me that you don't truly know someone until you tackle a remodeling project together. That's when a person's true soul comes out. 😜
Let me give you an example. While trying to settle on a tile backsplash for our new kitchen, this man that I thought I knew - in complete seriousness - suggests that we pair our cream colored, Italian mosaic tile with black grout. Black! ◾️And not because he thinks it'll get dirty. But because he thought it should match the knobs that we chose for our kitchen cabinets. 😳🙅🏻♀️ Fortunately for me, the designer stepped in and gently dismissed his suggestion before I had the chance to verbalized the thoughts that were running through my head. 😂 The look on my face must have said it all though, because he quickly dropped his campaign for black grout. 🤦🏻♀️
Obviously, that wasn't the only occasion during this kitchen remodeling process when we've looked at each other and thought "Who are you?" 😅 There have been plenty of other discussions about appliances, lighting and even cabinet hardware when I've wondered how I could have possibly cohabited with this person for 28 years and known so little about him. How has the topic of oven door preferences never come up in our marriage? 😂
One thing that I DO know about my husband is that his food preferences are fluid. I'll never stop making him asparagus and peas because one day - he might just enjoy them. 🤷🏻♀️ He continues to surprise me with the vegetables that he enjoys. These roasted artichokes were a perfect example. I made them for my dad who was visiting a few weeks ago and I never imagined that anyone else would take more than just a bite of one. But turns out - my "full of surprises" husband is a roasted artichoke fan. 😅
3 globe artichokes
4 tbsp. olive oil
1 small clove garlic, minced
1 tsp. Dijon mustard
1/2 tsp. Worcestershire sauce
1/4 c. grated Parmesan
Drizzle with 1 T. olive oil and season with 1/4 t. salt. Flip artichokes and repeat with other lemon half, 1 T olive oil and 1/4 t. salt. Arrange artichokes cut sides down on foil lined baking sheet.
Cover with foil and roast until golden brown and tender, 35 to 40 minutes at 425.
I've made artichokes before and the recipes that I used were VERY labor intensive. This was by far the easiest way that I've ever made artichokes and like I said earlier - they were a hit with my husband - and my dad. Hope you enjoy.
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