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

A World Without Coffee

One of the United States’ most consumed and most popular products is in jeopardy due to the lack of sustainability practices in the industry.

Celebrate Early Summer Vegetables

This month we highlight asparagus and rhubarb for the start to summer and outdoor farmers’ market season. Rhubarb is a red, tart vegetable resembling celery.

Turkey Quinoa Bowl Recipe

Boost your brain health with this hearty protein and healthy-fat packed dish,” says health coach Tiffany Hinton.

Berry Picking Season

The feel of the warm sun and first summer breezes announce the arrival of summertime, and that means berry picking time in Woodstock.

RECIPES FROM A FARM KITCHEN:

" Enjoy these two family favorites that we can prepare quickly and simply for lunch or dinner,” says Jen Miller, of Prairie Wind Family Farm, in Grayslake.

Add your comment:
Edit ModuleShow Tags

See More »This Month

Celebrate Wisconsin Farm Living with Soil Sisters

Soil Sisters is made possible by the Wisconsin Farmers Union Foundation, the Midwest Organic and Sustainable Education Service and Renewing the Countryside.

Resiliency Institute Classes

The Resiliency Institute is offering three permaculture plant courses in Naperville this month that will cover vines, groundcovers and fungi.

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.

Milagro World Center to Open Resale Location

The grand opening celebration of Wild Raspberry will take place from 10 a.m. to 7 p.m., April 27, at Arlington Club Commons, 9 Huntington Lane, in Wheeling.

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.

Tasty Artichokes

Artichokes are a bright green, slightly sweet and earthy vegetable. They are biggest and most vibrant in the spring from March to May.