Tasty Artichokes

Help Maintain a Healthy Liver




Phote Courtesy of Illinois Farmers Market Association

Artichokes are a bright green, slightly sweet and earthy vegetable. They are biggest and most vibrant in the spring from March to May. When preparing this vegetable, trim the leaves of their prickly edges and cut out the core before eating the tender hearts. They can be steamed, baked or broken down into hearts before adding them to various recipes.

        They pair very well with lemon, anchovies, garlic, tomatoes and white wine—a recipe right there. Artichokes are rich in vitamin C, fiber and a chemical called cynarin, which may help support liver function.

        “If you didn’t like them the first time, try them again—marinated, on a pizza or as part of a delicious dip,”  says Lauren Woodbridge, a member of the Illinois Farmers Market Association’s Board of Directors and co-owner of The Kitchen Sink (TheKitchenSinkChicago.com), a bagel company specializing in organic, local bagels sold at Chicago farmers’ markets.

 

Steamed Artichokes

Cook Time: 30 minutes

Total Time: 45 minutes

Yields: 4 servings

2 large artichokes, trimmed

Aromatics for steaming water:

2 cloves garlic

¼ cup onion

1 tsp peppercorns

2 bay leaves

1 sprig thyme

Artichoke aioli:

1 whole egg and 1 yolk

1 half lemon

3 anchovies

Sun-dried tomato oil (optional), can be from a jar of sun-dried tomatoes

1 Tbsp mustard

Olive oil

Cracked black pepper

Trim the base, top and leaves of the artichokes (as pictured).

Prepare steaming water with aromatics and bring to a boil.

Add artichokes to the steamer, cover and reduce heat.

Cook for about 30 minutes or until tender and leaves pull off easily.

Make the aioli in a food processor. It’s possible to do it in a bowl with a whisk, but just easier this way. Add everything to the bowl and start to blend.

Slowly add olive oil until thickened and blended. Every recipe says a different amount of time; don’t get frustrated if it takes 10 minutes.

Dip the leaves or drizzle over the top.

 

The Illinois Farmers Market Association (ILFMA) supports local food and food systems by giving Illinois farmers’ markets and producers access to resources, education and connections in order to grow healthier and economically vibrant communities. For more information, visit ilfma.org.

 

 

Edit ModuleShow Tags

More from Natural Awakenings

Spinach Recipes

In April, we see the spinach planted in fall spring back to life with new growth of textured leaves.

A Meaty Vegetable Alternative

Over the past few years, this versatile vegetable has become a great alternative for high-carbohydrate or gluten-rich products like pizza crust, taco shells and mashed potatoes.

Late Winter Apple Recipes From a Farm Kitchen

Winter is a perfect season to enjoy this preserved taste of fall. These are some of my favorite apple cider recipes.

Healthy Salads to Start the Year Right

Salad is simple, and can be a nutrient powerhouse of beneficial antioxidants, vitamins, minerals and micronutrients.

Root Crop Recipes From a Farm Kitchen

Most root vegetables are good sources of vitamin C, a powerful antioxidant that also helps your body absorb iron.

Add your comment:
Edit ModuleShow Tags

See More »This Month

Spinach Recipes

In April, we see the spinach planted in fall spring back to life with new growth of textured leaves.

Kirtan with The Bhakti Caravan Band and Ellen Radha Katz

Breath, mantra, rhythm and melody all combine to heal our energy fields. No prior experience is necessary; beginners are welcome.

Zen Shiatsu Accepting New Clients With Chronic Pain

Many people suffer from chronic pain conditions, whether from long-term stress, accidents and injuries, or unknown causes.

Microloans

Kiva, which means unity in Swahili, is a nonprofit organization founded in 2005 by Matt Flannery and Jessica Jackley after attending a class on theoretical microfinance at the Stanford School of Business.

New Science-Based Card Deck Offers Therapeutic Insights

Frames cards are beautifully illustrated by international British artist David Hallangen, free of gender and class references.

Flowers on Parade

Pushing their way through the forest floor and opening their blooms are bloodroot and spring beauty in early April, trilliums and Virginia bluebells in late April to early May, and wild geraniums and May apples in May, among many others.