Holy Artichoke

Obsessed.

Its pretty much the only way to explain my love for artichokes.

Even though artichokes aren’t “in season” you can usually find tasty ones anytime of the year 🙂

I eat an artichoke about 2-3 times a week. They are way easy to make and ooohh sooo good for you.

  • One artichoke contains approximately one fourth of an average sized adults fiber needs. The artichoke is also rich in vitamin C, potassium, folic acid and magnesium. An artichoke is naturally fat free and very low in calories. Artichokes have also been proven in the past to lower cholesterol. If you suffer from high cholesterol, try adding artichokes to your diet. The fiber and nutrients can help clear the cholesterol from your bloodstream as well as improve your over all health.
  • You can buy artichokes fresh from the produce section of your grocery store. You can also find them canned labeled as artichoke hearts, and also frozen. Fresh artichokes are obviously the best choice as any vegetable looses nutrient content as it is processed. If you don’t want to buy them fresh, frozen is the next best choice. Some nutrients are lost during the freezing process, but there are many left in the vegetable. Canned artichoke may be the easiest to find and keep the best, but it will have the lowest level of nutrients when compared to the fresh or frozen artichoke.

My Go To Artichoke Recipe:

Ingredients

  • 2 artichokes
  • 1/4 cup plus 1 teaspoon salt
  • 1 lemon, halved, plus 2 tablespoons lemon juice

Directions

In a large pot, bring 3 quarts of water and 1/4 cup of the salt to a boil.

Place the artichokes on a cutting board. With a sharp chef’s knife, trim the stem ends off until the bottom is flat. This way, the artichokes can sit upright. Cut the top third from each artichoke and discard.

With kitchen scissors, cut the pointed tip from each of the remaining outer leaves. Discard.

Rub the cut areas with the lemon halves (so it doesn’t brown).

Squeeze any remaining juice from the lemon halves and add the juice to the boiling water along with the juiced lemon halves themselves.

Add artichokes to the water and cover.

Lower the heat and cook at a slow boil until the artichokes are tender, about 40 to 60 minutes (I like my artichokes well done).

With tongs, grab artichoke from water and let cool for 5 minutes or so.

I just add garlic salt on the top of the artichoke and enjoy. You can also make a lemon butter sauce or any fun marinade to dip the leaves in.

Serve the artichokes either warm or cold.

ENJOY 🙂

Here are some links to other yummy artichoke recipes:

Grilled Artichokes with Raw Tomato Compote

Whole Stuffed Artichokes Braised in White Wine

Artichoke Focaccini

Artichoke Tapenade

Artichoke and Roasted Red Pepper Dip

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