When I was little my mom used to make me artichokes with a little miracle whip and lemon juice and…paprika? I can’t remember exactly, but it was so delicious! However, Miracle Whip has lots of sugar and things that I don’t eat anymore, so time for a remake of an old favorite! And let me tell you it was a success. It is so addicting!
I like to eat two of these for lunch because they give me a healthy serving of vegetables and still lets me save room for a big dinner! A nice variation from your typical salad. Or, if you really want to be healthy, switch those and do a big lunch and a smaller dinner since artichokes help with digestion. In fact that’s one of the reasons why you can find it in pill form. But why settle for a powder when you can eat a delicious artichoke? YUM. It also helps with acid reflux, and researchers believe [artichokes] can contribute to the prevention and management of prostate cancer, breast cancer, and leukemia. It is also considered an aphrodisiac. “The total antioxidant capacity of artichoke flower heads is one of the highest reported for vegetables…[Artichokes] aid [in] digestion, strengthening of the liver function and gall bladder function, and raising of the HDL/LDL ratio. This reduces cholesterol levels, which diminishes the risk for arteriosclerosis and coronary heart disease.” They are also antiviral, antimicrobial, anti-inflammatory, an energy booster and an all around superfood.
How to prepare an artichoke:
Artichokes may look a little scary and foreign, but they are actually quite easy to make.
Step One: Take scissors and cut off the pointy ends of each leaf. If you can’t get the ends off the top, take your knife and chop off a little bit of the top (the pointy part of the artichoke flower head).
- 2 artichokes
- 1/4 cup soy-free vegenaise
- 1/2 Tsp Garlic Salt
- 2 tbsp lemon juice (about 1/2 a lemon)
- 2 tsp balsamic vinegar
- Cut off the pointy ends of the artichoke leaves and boil in a covered pot of water for 30 minutes
- Stir ingredients together and serve.
If you haven’t eaten artichoke leaves before, you don’t eat the whole leaf, just the meaty part. Once you have eaten all the leaves and you are down to the tiny ones (tinier leaves than what you see in the picture below), you are almost to the artichoke heart. Just chop off the top part with the leaves until you do not see any prickly parts left. Then, all you should have left is the heart and the stem. Chow down!
Artichokes should be on your list for spring every year. I am already seeing them, but it may be because I am in California. Are you seeing them on your shelves yet?
Ceccarelli N., Curadi M., Picciarelli P., Martelloni L., Sbrana C., Giovannetti M. “Globe artichoke as a functional food” Mediterranean Journal of Nutrition and Metabolism 2010 3:3 (197-201)
How to Prepare an Artichoke and Easy Hollandaise Dip