The artichoke is a thistle and comes in many varieties, the green globe variety being the most commonly known. Thought to have originated in the Mediterranean, the biggest producers today are Egypt, Spain and Italy, and outside of the Mediterranean, Peru and California are high on the list. Artichokes are incredibly healthy, rich in vitamins high in vitamins C, K, B-6, B-12, A, E,D, as well as folate, riboflavin, niacin, thiamin. They are super high in antioxidants to prevent cancer and are known to be very cleansing for the organs, in particular the liver (some studies even suggest artichokes stimulate repair of the liver), great news if you like having a few drinks. And they are a known antidote to a hangover.
Artichoke with Black Olives and Sundried Tomatoes
One of the easiest things to make with artichokes especially using canned artichoke hearts. I used
2 14oz cans artichoke hearts, drained and chopped
1 14oz can sliced black olives, drained
1 3oz bag sundried tomaotes, blanched in boiling water for 2 minutes, drained and chopped
8 garlic cloves minced
juice of 1 lemon
freshly ground pepper
I mix it all together, dress it with lemon juice and avocado oil, and grind some pepper on top. I love using it as bruschetta topping. It’s also amazing in a salad, in a sandwich, in an omelette, on pasta or noodles, with cheese or without.
I used my mini food processor for this pesto.
4 garlic cloves
1/2 cup walnuts
14 oz can artichoke hearts, drained
2 – 4 tbsp avocado oil
juice of 1 lemon
First I put the garlic through the processor, then the walnuts. Then I add the artichoke hearts with a couple of tablespoons of avocado oil and process. It may need more oil to get it all through the machine but I add the lemon juice first and that is usually enough to get it processing smoothly. Season with salt and pepper to taste and it’s ready to go – fresh and lemony and garlicky, over noodles or on a baguette or in an omelette. The possibilities are infinite :).
Artichoke Print from Etsy shop Divine Wall Art