Wednesday, 20 July 2016

Globe artichoke with olive oil (AIP)

Summer treat - cooked artichoke

I love these flower buds, cooked then the fleshy base of the leaves are dipped in mayo (PALEO) or ghee (GAPS) or olive oil (AIP and VEGAN).

You will need (2 to 4 people):
2 medium-large globe artichokes
2 fat garlic cloves
1 bay leaf

olive oil, to serve

1. Prepare the artichokes: thoroughly wash the artichokes. Let the water flow between the petals. Discard the smaller, lower petals. With a scissors cut off the spiky ends of the petals. Cut the stem down to 1 cm. Now the artichokes are ready for cooking.
2. Put the prepared artichokes in a pot, add enough filtered water so the buds are covered half only.
3. Season the cooking water with the garlic cloves and the bay leaf. Cover loosely with a lid and bring to boil.
4. Reduce the heat to minimum and gently simmer for 35 to 45 mins.
Tip: They are ready when the petals can be pulled out easily (cooking time depends on how large the artichoke are).
5. Carefully lift out the artichokes and place them upside down on a plate to drain excess water.
6. Serve onto a large plate with some olive oil. Include a bowl for the discarded petals. Gather around the table. Pull out the petals one by one, and dip the base in the olive oil.
Tip: Clamp the base of the petals between the teeth to scrape off the flesh. Alternatively use a spoon to scrape off the 'meat'.
7. When the petals are gone, discard the inedible purple and yellow fluffy parts, scrape the hearts clean, slice them up and enjoy!
Tip: You can make a dip from the hearts by mixing with crushed garlic and olive oil, some apple cider vinegar maybe OR use in creamed soups if you like.

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