Okay I will admit that an artichoke can be an intimidating piece of produce, but who doesn't love spinach and artichoke dip? They are worth figuring out how to use them to make that dip and to make so much more. Though many people wrongly label artichokes as vegetables, they are actually considered a type of thistle. A thistle is a flower that grows thorns and prickly spots on the stem and around the flower, but an artichoke is a premature thistle, or a bud. The edible parts of the plant are parts of the flower buds before the flower comes to bloom.
- Artichokes are loaded with nutrients and low in fat. They are packed with fiber, vitamins, minerals, and antioxidants, especially vitamins C and K.
- Artichokes are low in bad LDL cholesterol while they increase good HDL cholesterol. A great way to make sure you are taking advantage of this is to take artichoke leaf extract daily.
- Consuming artichoke extract daily can help regulate blood pressure as well as improve liver health. For the liver, it can promote the growth of new tissue to protect your liver from damage as well as produces bile, which helps remove harmful toxins from the liver.
Fun Fact: Until the 16th century, women were not allowed to eat artichokes because they were thought to have aphrodisiac properties.
Recipes:
Italian Stuffed Artichokes (Thelemonbowl.com)
- 6 whole Artichokes
- 2 cups Italian Bread Crumbs
- 1/2 cup Parmesan
- 1/4 cup Parsley
- 4 cloves Garlic
- 1/4 cup Lemon Juice
- 6 tablespoons Olive Oil
- Soak artichokes in cold water for 30 minutes
- To prepare the artichokes: cut off stems with a sharp knife, make sure the cut is straight so the artichoke will stand flat.
- Slice off 1/4 inch straight from the top of each artichoke (the prickly part)
- Stand up the artichoke upside down and push firmly on the stem side to sightly open the leaves making room to catch the stuffing. Using scissors, cut the tip off each leaf straight across.
- Squeeze half of the lemon juice inside the artichoke.
- In a large bowl, mix together the bread crumbs, grated cheese, parsley, garlic, salt, and pepper. Fill each leaf with the stuffing until artichokes are well packed.
- Drizzle with olive oil then squeeze more lemon juice over the artichokes. Sprinkle with a little salt over the top and sides.
- Put artichokes standing up into a wide pot large enough to hold the artichokes. Add enough water to cover just to the top of the bottom row of leaves of the artichokes.
- Add 1 tablespoon of salt in the pot. Cover and let the water come to a boil. Lower the heat and let the artichokes simmer for 45 minutes or until leaves are tender. Serve warm.
Mediterranean Roasted Artichoke (Themediterraneandish.com)
- 3 large globe artichokes
- 3 tsp lemon juice
- Salt and black pepper
- Extra virgin olive oil
- 6 garlic cloves, peeled
- 1 small shallot, thinly sliced
- 1 tbsp capers
- Crumbled feta cheese to taste
For Vingerette
- Same 6 garlic cloves roasted earlier with the artichoke (see above ingredients)
- ½ cup chopped fresh dill
- ¼ cup fresh lemon juice
- 1 tsp honey
- Salt and Black Pepper
- Preheat oven to 400 degrees F.
- To clean artichokes, first, cut off the stem/stalk. Peel off the tough outer layers by hand. When you reach the softer layers, use a serrated knife to cut off about ¾ inches from the top. Now, cut artichoke in half length-wise. Then, using a spoon, remove the fuzzy choke on the inside.
- As you clean the inside of each artichoke half, immediately add ½ tsp lemon juice to cover the surface to prevent the artichoke from discoloring.
- On a large baking sheet, place each artichoke half in a piece of lightly-oiled foil paper that is large enough to fold around.
- Season artichokes with salt and pepper, and nestle 1 garlic clove in the center of each artichoke half. Drizzle generously with quality olive oil (it's okay if some of the olive oil pools in the center or overflows onto the foil). Close the foil around artichokes.
- Roast in the 400 degrees F heated-oven for 40 minutes.
- Carefully open the foil pouches using tongs. Remove the roasted garlic from the center of artichoke, and close the foils back until ready to serve. Let garlic cool.
- In the bowl of a small food processor, add the roasted garlic with the remaining vinaigrette ingredients. Pulse until smooth.
- Remove the artichokes from foil. Arrange on a serving platter, generously drizzle the roasted garlic-dill vinaigrette. Top with shallots, capers and crumbled feta cheese. Enjoy!
Easy Roasted Garlic and Parmesan Artichokes (Wholesomeyum.com)
- 3 large Artichokes
- 1 medium Lemon
- 2 tablespoons Olive Oil
- Salt and Pepper
- 6 cloves Garlic
- 1 tablespoon Butter
- 3/4 cup Parmesan
Preheat the oven to 450 degrees F.
Lay the artichoke sideways and trim 1 inch off the top and the bottom of the stem. Remove any tough outer leaves near the stem. Use kitchen shears to trim off the sharp tips of the remaining leaves. Cut the artichoke in half lengthwise, through the middle. Immediately rub the artichoke all over with a lemon slice, especially the cut sides.
Using a spoon with a gentle twisting and scooping motion, remove the fuzzy choke toward the bottom of the inside of the artichoke.
Repeat steps 2 and 3 with all three artichokes.
Place the artichokes cut side up into a 9x13 stoneware baking dish. Brush with olive oil. Season with sea salt and black pepper. Place a clove of garlic into the center of each artichoke half, then top with a lemon slice to lock it inside. (You may need to cut the lemon slices into smaller ones to fit.)
Carefully flip the artichokes, cut side down, keeping the garlic and lemon inside. Brush the outer sides, now facing up, with olive oil. Season with sea salt and black pepper.
Cover the pan tightly with foil and bake for 30 to 35 minutes, until a knife inserted near the base goes in with little resistance.
Remove the foil and flip the artichokes over. Remove the garlic cloves, transfer to a small pinch bowl, add butter, and mash with a fork. Spread the mashed garlic butter over the artichoke halves. Sprinkle 2 tablespoons shredded parmesan on top of each.
Return to the oven for about 5 minutes, until the cheese is melted.
