Is there a veggie more intimidating and unusual than an artichoke?
Don’t be afraid. The unique produce isn’t difficult to prep at home if you know what you’re doing.
Check out these three ways to prep artichokes the right way so you can start including the potassium-rich vegetable in your meals:
Start by removing the artichoke’s rough outer leaves, then chop off the top third of the veggie. Now, add the trimmed artichokes to a boiling pot of water in a steam basket. Cover the pot, lower heat to a simmer. Keep them in there for 25-35 minutes, or until tender. Eat as is, or sprinkle with coarse sea salt and olive oil to taste.
Not only does roasting bring out the natural flavours of artichokes, but adds a delicious caramelized twist.
Heat up your trimmed artichokes in the oven by wrapping them in foil with anti-inflammatory garlic, olive oil, salt, and zesty lemon juice. Cook at 425 degrees for about an hour and a half. Compliment with seared salmon or toss into whole-wheat pasta for a balanced spring dinner.
Braising isn’t as fancy as it sounds, and is a great way to prep artichokes. Start by heating a bit of olive oil in a saucepan over medium-high heat. For a bit more flavour, add a few cloves of minced garlic and shallots, cooking until brown.
Now, toss in a splash of white wine and lemon juice along with two to three quartered and trimmed artichokes. Season with salt, and add a cup of broth of your choice. Bring everything to a boil, reduce heat to a simmer, then cook for another 30 minutes.
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