ARTICHOKE

 The globe artichoke is the immature flower bud of a thistle, which is part of the sunflower family. They are one of the oldest known foods to man.   An artichoke's blossoms are blue violet in color and can measure up to seven inches in diameter.  One artichoke can produce up to 20 blossoms per year!

Artichokes are ranked number one over all other vegetables for antioxidant levels that help prevent cancer, cardiovascular disease, as well as having a positive effect on the liver and digestive health - not to mention high in vitamin C, A, K and more.  To top it off, artichokes also taste great taste and are versatile in recipes too, including both low-carb, keto and air fryer recipes. Artichokes can be stuffed, grilled, steamed or braised. 

When purchasing fresh artichokes, look for dark green orbs with tightly closed leaves that are heavy for their size.  Artichokes are best eaten right away but can be stored in a plastic bag in the fridge for up to four days.

INGREDIENTS

• ▢2 fresh artichokes

Dipping Sauce:

• ▢1/3 cup mayonnaise
• ▢1 tablespoon balsamic vinegar
• ▢2 cloves garlic, minced
• ▢1 teaspoon dried thyme leaves or 1/4 teaspoon ground thyme

Optional Toppings:

• ▢olive oil
• ▢ground black pepper and sea salt
• ▢dried thyme leaves

INSTRUCTIONS

• Prepare Artichokes: Rinse artichokes. Snap off and discard any small outer leaves on stems. Snip off any large thorns on leaves using kitchen shears. Cut off and discard top-third of leaves (inedible leaves furthest from stem) using a serrated knife. Cut off and discard lower part of stem, leaving at least 1 inch attached to artichoke.
• Cook Artichokes: Add artichokes to a large pot, add water until they start to float, and cover. Bring to a boil over high heat. Boil covered for 30 minutes, adjusting heat as needed to maintain a medium boil. Uncover, and using tongs transfer artichokes to a colander to drain, stem side up. Check for doneness: artichokes are done when a leaf can easily be pulled out using tongs. Let them cool for about 45 minutes.
• Dipping Sauce: Whisk together all dipping sauce ingredients in a mixing bowl until very smooth. Cover and refrigerate until ready to serve.
• Serve: Slice cooled artichokes in half, down the stem, handling carefully to avoid breaking off tender leaves. Use a spoon to scoop out and discard fuzzy needle-like white centers and purple leaves from each artichoke half. Arrange artichokes on serving plates. Lightly brush cut surfaces with olive oil, and season with pepper, salt, and thyme. Serve with prepared dipping sauce and extra plates for discarded leaves.

• How to Eat Artichokes: 

  The bottom third of the tough outer leaves can be scraped with the teeth after a good dunk in melted butter or dipping sauce—there’s a fair bit of meat there.  Use a spoon to scoop out the heart or center of the sunflower—less any fuzzy choke. Enjoy!