Artichokes

To me there are a few vegetables that I will wait all year for, and some of them happen to be arriving in the market right now! Walking through the market this week I spotted artichokes at Mendoza Family Farms. Artichokes are by far my favorite and have been since I was a little girl. These prickly thistles are actually not a vegetable, and are rich in fiber, antioxidants, aid in digestion, are great for heart health, lowering blood sugar levels, and great for liver health. Originating in the Mediterranean, artichokes have been used for centuries in medicinal ways. Artichokes are particularly high in folate which is essential for prenatal health, helping to prevent both anemia and birth defects. They are also rich in fiber, loaded with vitamins and minerals like Vitamin C, phosphorus, and magnesium. This thistle also contains an antioxidant luteolin, which has been shown to prevent the formation of cholesterol. Artichokes are also a great source of fiber, helping to keep your digestive system moving by providing prebiotics in the form of inulin, to feed our friendly gut bacteria. This also reduces the risk of bowel cancers, as well as alleviates constipation and diarrhea. This thistle is also known for lowering blood sugar levels. Let’s take these delicious thistles to the kitchen! 

Herby Roasted Artichokes 

Yield: 4 Servings

3 medium to large globe artichokes 
2 each lemons, halved 
2 tablespoons extra virgin olive oil 
6 each garlic cloves, peeled and roughly chopped 
2 tablespoons fresh mixed herbs (rosemary, thyme, oregano)
Coarse sea salt and freshly ground black pepper 

Dipping Sauce

¼ cup extra virgin olive oil
2 each garlic cloves, minced 
1 tablespoon fresh parsley, chopped 
2 teaspoons lemon zest 

Directions:

1. Preheat oven to 400 degrees. Line a large baking sheet with parchment paper. 

2. Use a serrated knife to slice off the bottom ½ inch of the stem and top 1 inch of the leaves on top. Remove and discard any small leaves toward the bottoms of the stems. Rinse the artichokes with cold water. 

3. Slice the artichokes in half vertically through the stem. Using a spoon, scoop out the ‘choke’ or fuzzy middle. 

4. Rub each half with the leftover lemon halves making sure you get the entire surface to prevent browning. 

5. Place the artichoke halves on the baking sheet cut side up. Brush the cut sides of the artichokes evenly with olive oil. Then fill the cavities with garlic, herbs, salt and pepper. 

6. Flip the artichokes over and repeat the brushing of olive oil and sprinkling of garlic and herbs, salt, and pepper. 

7. Transfer to the oven and bake uncovered for 15 minutes. 

8. Remove the pan, cover with foil and bake an additional 20 to 25 minutes or until tender and golden brown and the leaves pull off easily. 

9. To make the dipping sauce, mix all together and allow to sit while the artichokes are roasting. Serve sauce on the side or drizzled on top.