Vegetarian Meals For People On-The-Go by Vimala Rodgers

Author:Vimala Rodgers
Language: eng
Format: epub
Publisher: Hay House
Published: 2010-06-14T16:00:00+00:00

ARTICHOKES

A great accompaniment for artichokes are baked potatoes topped with avocado slices. You may be accustomed to dipping the leaves in mayonnaise or Ghee. Just for the fun of it, experiment by not dipping them in anything; just savor their unique flavor all by itself.

• PREPARATION TIME: 10 minutes

• COOKING TIME: 45 minutes

• SERVES: 4

4 medium artichokes

2 cloves garlic

½ teaspoon extra virgin olive oil

With kitchen shears, snip off thorny tips of artichoke leaves and discard. Trim off just the dried bottom of the stem. Gently pull open artichoke leaves slightly, and run cold water through them to rinse thoroughly. Put 2″ of water in large saucepan, and add garlic and oil. Place artichokes in water, stem side down, and bring water to a boil. Cover, and simmer for 45 minutes or until outer leaves pull off easily. Cooking time is reduced by cutting artichoke in half lengthwise before cooking.

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