ARTICHOKES
Artichokes are scary!! But if you know how to cook and eat them,
they are delicious.
1. Rinse the artichoke in cold
water.
2. Slice 3/4″ off the tip of the
artichoke. Remove any small leaves from the base of the artichoke. If the grocery store hasn't already cut the
sharp tips of the leaves off you can cut with scissors.
3. Rub a slice of lemon on the cut
leaves of the artichoke leaves so they don’t brown.
4. Put an inch of water in a pot
with a garlic clove, a squeeze of lemon juice and a bay leaf. Insert a steaming
basket and put the artichoke in the basket with the stem side down.
5. Cover the pot, bring to a boil,
and reduce heat. Simmer for 45 minutes or until the leaves pull off easily.
6. Make a dipping sauce. My favorite is a black pepper-lemon
vinaigrette. (listed below)
7. Pull and dip each leaf in sauce
and scrape the meat at the base of each leaf off with your bottom teeth.
Discard the empty leaves. Work your way from the outside leaves in to the
middle. Don’t eat the hairy flower in the center, scoop that out with a spoon,
and underneath is the artichoke heart—the most delicious part!
Black pepper-lemon vinaigrette
·
zest of 1 lemon
·
6 tbsp. fresh lemon juice, about 2 lemons
·
2 tsp. honey
·
¼ garlic clove
·
1 heaped tablespoon of Greek yogurt or low-fat sour cream
·
¾ c. olive oil
·
salt + pepper
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