Hey, come and join me as I play in the kitchen with my low-carb friend the artichoke. Not friends with Arti yet? You will be! Did you know that artichokes have more antioxidants than any other vegetable, are high in fiber and even are good for the liver? Some people actually use artichokes for a hangover remedy, but of course I hope you don't have to enjoy them for that reason! The ancient Greeks and Romans even considered artichokes a delicacy and an aphrodisiac. Who are we to argue with Aristotle? We'll use a few sharp tools and cut our way around the bright green leaves snipping off the pokey ends as we watch out for flying tips. This recipe is gonna be a favorite soon!
So come on into my kitchen and watch me cook them.
Artichokes
Cut off bottom so it’s flat
Cut off top
Cut off tips
Wash
Place artichokes in a large pot, in an inch and a half of water. Sprinkle salt and drizzle about a tbsp. of olive oil over each artichoke and cover with lid.
Turn burner on high and cook about 20 minutes, checking frequently to make sure there’s still water in bottom. You can go a lot by color. If the chokes are rather bright green they’re not done. They should be ugly, army, puce color when done.
Take out of pot when done and cut down the middle of each one.
TAKE OUT FUZZIES!
Put a tsp. of butter, along with about a tbsp. of Parmesan cheese in each cavity and place under the broiler until they bubble and brown.
Check out my book “The Mouth Trap: the butt stops here! Low-Carb Edition” for an easy guide for slipping into a low-carb lifestyle. This book will help you dump sugar completely. Just click on the cover below.
