In the mad whirl of party that is our end-of-year tradition, MJ made some dips to take. One such included a jar of artichoke hearts in oil. The other was a salmon-kale mix. They ate all of the artichoke dip, and sent the salmon/kale mix back. Of course the artichoke oil* was left over, and of course I had to try it in my oatmeal.
There were two experiments. One was to just add two tablespoons of artichoke oil (uninspired, just a slight taste of artichoke); the other involved more oil and more cooking. For the second one, I used all of the remaining oil, about three tablespoonsworth, along with the usual cup or so of (rich chicken) broth. At the end of the ten minutes of normal cooking, and after I added the potato flakes, I turned the heat up to high and boiled off most of the rest of the broth. To finish it off, I let it sit on high, unstirred, for 30 seconds.
Setup: 1/3 cup of stone ground rolled oats, one cup of broth, three tablespoonsworth artichoke oil, two dinner teaspoons of potato flakes, salt. Cook for 10 minutes or so, depending on the exact style of oats. Add the potatoes at the end, and fry for a minute or so after the potatoes have absorbed the broth..
Results: Nothing burned, but there was lots of oatfrags stuck to the bottom of my non-stick pot. The resulting oatmeal was very good. Nutty tasting. Just a hint of artichoke. This is a keeper that I’ll probably be eating every January.
* It’s not really artichoke oil, it’s artichoke-infused sunflower oil: Mezzetta Grilled Artichokes in sunflower oil, to be exact.