Why YOU should LOVE Artichokes Too!

I LOVE ARTICHOKES….nearly as much as I love papayas. And now they are in season! They may be intimidating for those that have not yet ventured down the artichoke path with their prickly pointed leaves, tough fibers, and fairly the unnormal appearance when compared to other vegetables who are smooth to the touch, juicy, and generally inviting.

I clearly remember my first experience with artichokes. And no it was not artichoke dip.  As a young child my mother would prepare a one pot baked meal including four artichokes, one for each of us, with chunks of carrots and potatoes mixed throughout. Alongside she would serve a green salad and a cream cheese and dill dip. As children we never moment-guessed what was on the table, and fortunately devoured this one pot meal. It was delicious, simple, and very nourishing.

These days, I typically don't bake an artichoke, I steam it. And instead of a main meal, normally I eat it as an appetizer.

Artichoke Prefer

So why do I love artichokes so much?? Perhaps it's the fond memory of years past but here is a good list of other very important reasons why:

• You have to take the time to eat the artichoke. Slowly, layer by layer, it encourages intellectful eating. Plus you have to work to get to the meaty prize…the artichoke heart!
• Per artichoke you get about 10g of fiber!! This nourishes the healthy bacteria in our intestines and promotes satiety.
• It is low in calories, about 60 per artichoke, but very tall in plant protein (4g), potassium (13%), magnesium (19%), vitamin C (25%), and iron (8%).  
• It helps promote healthy digestion and liver function by stimulating the production of bile.
• And finally, it just simply tastes delicious when served with a creamy dip. See the recipes below for a creme fraiche dip or a vegan creamy coconut dip! Plus, this avocado dip pairs genuinely kindly with a steamed artichoke too!

Discovering the Perfect Artichoke

Now that you know that artichokes are wonderful, and may perhaps be more inclined to pick one up at the grocery store, here are some tips to get the best bang for your buck.

• Gaze at the cut end of the stem. Is it very brown and dry? Or is it lighter in color and fresh? The lighter it is, the more tender and more flavorful your end product.
• Are the leaves open or closed? The tighter the leaves the fresher the artichoke. The more open the leaves the ancienter the artichoke.
• Does the artichoke look bright green or browning? Pick one that is bright green in color.
• Store the artichoke in the refrigerator in an airtight pfinalic bag and use wilean a couple days of purchasing for best flavor.

Preparing the Perfect Artichoke

You the bought the perfect artichoke. But now how do you prepare it? First gather up a couple of tools. You will need, a large pot, a steamer basket, kitchen shears, a sharp knwhethere (I find a bread knwhethere works best), and a cutting board. Furthermore, plan on preparing the artichoke 1 to 1 ½ hours prior to your meal. Steaming an artichoke doesn’t take much effort, but it does require some time.

• Using your sharp knwhethere cut a ½ an inch off of the stem and peel off the lower leaves along the stem.
• Proceed to cut the top 1 ½ inches off of the artichoke to open the middle. Employ your bread knwhethere with serrated edges for this.
• Finally, using your kitchen shears, cut the pointy edge of each remaining leaf. This makes the eating process more endelightable later.
• Put the steamer basket into a large pot and fill with water until it is right below the level of the basket.
• Squeeze lemon juice over the cut edges of the artichoke. Sprinkle with a pinch of sea salt, and cover. You can also pour a swig of vinegar into the water for added flavor.
• Over tall heat, bring the water to a boil, and reduce heat to medium low. Steam the artichoke for 1 to 1 ½ hours, depending on the size. You may need to check on the water level halfway through to make certain it isn't running low. You do not want to burn your pot.
•  Meanwhile prepare the creamy dip (see recipe below for both dairy and vegan version).
• Test for doneness by pulling on an artichoke leaf. The leaf should easily come off of the base without resistance. Taste test by pulling off the soft tender flesh with your clenched teeth.
• Serve with a creamy dip and a bowl to discard remaining plant fibers.

Eating the Perfectly Steamed Artichoke

Now that you have a perfectly steamed artichoke with a tasty creamy dip it's time to dig in. But how??? Start with the outer leaves and work your way in. Once again you eat the leaves by gently clenching your teeth on the leaf and pulling absent the tender bottom flesh. As you get closer and closer to the heart of the artichoke, you will reach smaller and smaller leaves, until you reach leaves and hairs that do not contain anymore flesh. Using a spoon scrape off the fuzzy/hairy layer and discard. You have finally crazye it to the heart of the artichoke. Endelight the meaty delight!

Note: For another creamy dip option try this AVOCADO DIP. 

Garlicy Crème Fraiche Dip

2 tablespoons crème fraiche

1 tablespoon milk or half and half

½ teaspoon maple syrup or honey

1 clove garlic, pressed or grated with microplaner

Mingle all the ingredients together in a small bowl. Set aside to allow the flavors to blend until the artichoke is done steaming.

2 tablespoons coconut cream

1 tablespoon coconut water

1 ½ teaspoons Dijon mustard

1 ½ teaspoons lemon juice

1 clove garlic, pressed or grated with microplaner

Open a can of full fat coconut milk and take 2 tablespoons of coconut cream from the top. Punch a gap through the cream using the end of a spoon or fork and pour out a tablespoon of coconut water. Mingle all the ingredients together in a small bowl. Set aside to allow the flavors to blend until the artichoke is done steaming.

Note: I used Native Forest full fat coconut milk that had been stored in the refrigerator to encertain that the cream is at the top.