Hooray for Hors d’oeuvres: Artichoke Devils

OK, it’s the last day of hors-d’oeuvres!

We go back to the Smirnoff Brunch Book to the BEFORE THE GAME chapter for a nibble from the All on a Summer’s Day menu:

It’s the “in” thing to watch football, baseball, and basketball and hockey on TV in the comfort of your own home in the company of good friends. Today he’s going to be watching the baseball game, right? And you’re not. So instead of doing the mending, as your conscience tells you, invite company for brunch–then he’ll have companions from his game-watching and you can neatly avoid the mending by gabbing with the girls.

God forbid the woman would sit and watch baseball!

I mean, I wouldn’t watch baseball at home (because: boring). But it’s definitely better than doing the “mending.” What does that even mean? Darning socks? Throw them out and buy a new pack at the Target, girlfriend. And what in the world are these 2 people doing to their clothes that it would require the 7 hours it takes to play a baseball game to fix said clothes? For serious.

But anyway…for the Ravens/Pats game I made Artichoke Devils.

I know that Sean chose this one for the weird name. And it is a weird name, until you read the recipe and say “oh. Yeah. Those should be called Artichoke Devils.”

 Artichoke Devils

• 8 hard-cooked eggs
• 2 tablespoons whipped sweet butter
• 1 tsp onion juice
• salt and pepper to taste
• 1 package frozen artichoke hearts
• 1/4 cup wine vinegar
• 1/4 cut olive oil
• 1 tsp salt
• 1/4/ tsp freshly ground black pepper
• Paprika

As soon as eggs are cool enough to handle, shell them, cut in halves lengthwise, and turn yolks into a small bowl. With a fork, mash thoroughly. Add enough butter to make a thick paste, remembering that the paste will thicken after the eggs are refrigerated. Add oinon juice and salt and pepper to taste. Fill whites; cover and refrigerate. Cook artichoke hearts according to package directions. Cut each in half lenghtwise. Cobine vinegar, oil, salt and pepper and marinatee artichoke pieces in this liquid overnight. To serve, drain artichokes and place one on the yolk of each deviled egg. Sprinkle with paprika.

Of course they are sprinkled with paprika. Because that’s what makes them FANCY.

The pickled mushrooms were ok, but these were fabulous.

That’s why the finished picture is incomplete–I couldn’t even take a picture before the game-watchers dug in.

I am glad that I took the time to marinate my own artichokes, but if I did these again I’d take a shortcut: make basic deviled eggs and buy a jar of marinated artichokes. Voila!

If there is anything that Hors d’oeuvres Week has taught me it is this: everyone loves a deviled egg.

I also want to share what that Sean and Emily’s oldest child, Henny, made for me. It’s a drawing of me wearing a crown because I am the queen (OF COURSE) And I appear to be on some sort of amphetamines.

I think it is awesome. It is currently on my fridge.