Summer is one of my favorite seasons because it is bursting at the seams with an array of fresh fruit and vegetables. One of my long-time favorites of the season is the funny looking artichoke! My dad always used to laugh at how fast I could pile my teeth scraped leaves as I mowed through my own large artichoke at age 6 or 7. I would eat them so fast it was as if someone was going to steal it away from me. Little did my dad know I was just hurrying to finishing mine so I could get in on the heart of his ‘choke! It’s amazing with a little of the Worcestershire sauce (see below)!
Artichokes are full of great health benefits. They are extremely high in fiber, naturally fat free, rich in vitamin C, potassium, folic acid and magnesium and low in calories. Artichokes have been proven to lower cholesterol by helping the liver release more bile; therefore, reducing fat in the bloodstream. They are also a great choice to add to a summer detox diet as they can help clear skin and clear the colon.
Below you will find my favorite and easy steamed artichoke recipe with two dipping sauce options. You can always skip the dipping sauces and just squeeze a little lemon juice on top if you are cleansing!
STEAMED ARTICHOKES
Ingredients:
4 artichokes (Pick tighter and more compact artichokes….they’re the freshest)
1 bay leaf (optional)
1 clove garlic (optional)
Juice of half a lemon
Directions:
Cut off or trim end of artichoke stem and snip thorny tip off each leaf. Wash artichokes, taking care to shake out excess water so they will not be soggy when steamed. Place in a vegetable steamer, covered, over boiling water to which you have added bay leaf, garlic and lemon juice. Steam for 35 to 45 minutes, depending on size. The artichokes are ready when one of outer leaves can easily be removed. Discard bay leaf and garlic. Serve with Worcestershire Sauce or Herbed Butter sauce (see below). Serves 2 to 4.
WORCESTERSHIRE SAUCE:
½ cup mayonnaise or mayo substitute
1 tbsp. (or to taste) Worcestershire sauce
Just stir together and begin dipping!
HERBED BUTTER SAUCE:
1/4 c. butter
1 shallot, minced
1 tsp. Dijon mustard
½ tsp. dried parsley
½ tsp. dried thyme
1 tbsp. fresh parsley (chopped)
¼ tsp sea salt
Melt butter. Add shallot and sauté briefly to soften. Pour butter-shallot mixture into blender. Add mustard, herbs and salt, if desired, and blend until smooth.