Fresh Artichokes

They’re in season, and two for a buck at the grocery store, so I took the time to prepare a couple according to Queen Julia (trim the tips and ends and rub with lemon and steam 30-40 minutes until leaves from the base separate easily?). I served them with some ginger vinaigrette from the store, and actually only finished one- I’ll have the other cold for lunch tomorrow. The turkey tenderloin (these turkey people have branding down pat) was marinated in this Newman’s Own mesquite lime sauce I have come to like, and grilled on the GeoFo. And the salad was my usual mish-mash of everything from beets to carrots to sprouts etc., topped with basil ranch dressing. Dessert was a well-deserved piece of carrot cake. TGIF.