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Don't let their geometric shape scare you!

Posted to: Wellness Blog on Jan 11, 2019

This geometric vegetable is one of the oldest cultivated vegetables in the world!  Artichokes are extremely nutritious, packing in an abundance of nutrients, minerals and phytonutrients like quercetin, rutin, gallic acid, and cynarin.  The health benefits of eating an artichoke include strengthening of immune system, maintaining cholesterol levels, and protecting against many diseases.  Artichokes are also known to detoxify body, and they may also improve liver health and aid digestive issues.  Click here to learn more.

 

Pot-Roasted Artichokes

  • 1 lemon, halved
  • 3 1/2 pounds baby artichokes (about 18)
  • 1/4 cup olive oil
  • 2 garlic cloves, thinly sliced
  • Kosher salt
  • 1 1/2 cups dry white wine (such as Sauvignon Blanc)
  • 1 tablespoon drained capers
  • 1/4 cup torn fresh mint leaves
  • 2 tablespoons fresh flat-leaf parsley leaves

 

  1. Squeeze lemon into a large bowl of cold water. Working with 1 artichoke at a time, pull off tough dark outer leaves until mostly yellow leaves remain. Using a serrated knife, cut 1-inch off from top. Trim stem, leaving at least 1/2-inch of stem intact; using a paring knife or vegetable peeler, remove tough outer layer from stem. Dip artichoke in lemon water to prevent discoloration. Pry open leaves to expose choke. Using a small spoon, scrape choke from artichoke and discard. Place artichoke in lemon water.
  2. Drain artichokes and set stem side up on a paper towel-lined baking sheet. Let stand about 2 minutes to drain; pat dry.
  3. Heat oil in a wide heavy pot over medium-high heat. Place artichokes, stem side up, in pot and reduce heat to medium-low. Scatter garlic over, season with salt, and cook, without stirring, just until garlic is golden, about 3 minutes.
  4. Add wine; cover pot, reduce heat, and simmer, without stirring (which could cause artichokes to fall apart), until artichoke hearts are very tender, 25-30 minutes.
  5. Add capers, bring to a boil, and cook, uncovered, until wine has evaporated, about 2 minutes. Add mint and parsley and cook (it's okay if a few artichokes tip over), reducing heat if necessary to prevent scorching, until artichoke tops are deep golden brown, about 3 minutes.
  6. Serve artichokes warm or room temperature, drizzled with pan juices.

DO AHEAD: Artichokes can be made 2 hours ahead. Let stand at room temperature.

Recipe courtesy of Bonappetit


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