How to Cook & Dip an Artichoke
Growing up, artichokes seemed so exotic to me...and anything but accessible in the kitchen. Turns out they're AWESOME. Like Top 5 for antioxidants awesome. And full of filling, veggie fiber.
Slice an inch off the tip of the 'choke and pull off smaller leaves near the base/stem. Rinse in cold water. In a large pot, put a couple inches of water, a clove of garlic, a slice of lemon, and a bay leaf (none of these but the water are musts, so use what you have). Place artichokes in stems down. Cover. Bring to boil and then reduce to summer for 30 mins (or til outer leaves can easily pull off).
Eat leaf by leaf, inner side down, scraping the flesh off with your bottom teeth. Discard the fuzzy "choke" part, and then devour the bottom heart with love because it's the best.
#paleo and #whole30 aioli to dip your 'chokes in:
Combine the following in a blender:
1/2 cup EVOO
1 Tbs. lemon juice
1 tsp. Dijon mustard
1/4 tsp. garlic
1/4 tsp. sea salt
I give you permission to tell your kids that the hearts are poisonous...so that they'll leave them untouched for you to go eat secretly in the bathroom.