Marinated Baby Artichokes
Artichokes are a member of the thistle family. They have no fat or cholesterol and lots of fiber. They are nutrient dense and contain an ingredient, cynarin, that may protect your liver.
Serves: 4Hands-on: 30 minutesTotal: 45 minutesDifficulty: Easy
- 1 lemon, cut in half
- 8 cups water
- 6 baby artichokes
- 1 tsp. ground coriander
- 3 Tbsp. olive oil
- 1 Tbsp. Dijon mustard
- 1 shallot, peeled and minced
- ⅛ tsp. black pepper
- Cut lemon in half and squeeze juice. Reserve the lemon rinds. Place half of the juice in large bowl filled with cold water.
- Pull off outer leaves of artichokes until you reach yellow leaves. Cut off stem. Cut off top ⅓ of artichoke and discard. As you work, drop trimmed artichokes into bowl of lemon water.
- In large pot, combine cold water, ground coriander, and squeezed lemon rind halves. Bring to a boil. Add the artichokes and bring back to a boil. Cover, reduce heat, and simmer for 10–15 minutes, or until artichokes are tender.
- In small bowl, combine remaining half of lemon juice, olive oil, mustard, shallot, and pepper, and whisk to blend. When artichokes are tender, drain and rinse with cold water. Cut artichokes in quarters lengthwise. If necessary, carefully remove prickly choke from center with a spoon. Arrange artichokes on serving plate and drizzle with olive oil mixture.