- ¼ cup cold pressed extra virgin olive oil
- ¼ cup freshly squeezed lemon juice
- Zest from one lemon
- ¼ cup filtered water, organic vegetable broth, or bone broth
- A few sprigs of fresh thyme
- 2 bay leaves
- 3 minced garlic cloves
- 1 teaspoon Himalayan salt
- ½ teaspoon of freshly ground pepper
- 4 large globe artichokes
- 2 Tablespoons fresh flat leaf parsley, finely chopped
- Preheat oven to 400°F.
- Add all ingredients into a large roasting pan (except parsley and artichokes) and mix well.
- Discard thick, outer layer of artichoke leaves by pulling them off.
- Trim the stem to an inch below the leaves. Peel the stem to remove tough outer layer.
- Cut artichokes in half, scoop out fuzzy section with a spoon.
- Add the artichoke halves into the roasting pan with the braising mixture, be sure to coat each one well.
- Cover roasting pan with a lid and cook in oven until the artichoke hearts are tender, for about 40 minutes.
- Remove from oven and let cool. Serve as a side dish, top with braising liquid and chopped parsley.
July in mid Missouri is the perfect time to pick up some artichokes from your local farmer’s market, or if you’re lucky enough, your garden! It is an underutilized vegetable, and cooking artichokes for the first time can be intimidating. Fear not, for braising artichokes is one of the easiest ways to prepare them. Artichokes are used quite a bit in Mediterranean cuisine, and this is no exception with the use of cold-pressed extra virgin olive oil, lemon juice, and plenty of herbs such are garlic, thyme, and parsley. This side dish contains an exceptional amount of antioxidants, vitamin C, and fiber. Artichokes are great for detoxifying, as cynarin (a phytonutrient) causes an increase in bile production from the liver. However, if you have trouble with gallstones, do contact your physician. Enjoy this nutrient-rich side dish along with a lean protein, like grilled chicken, and a heart and gut healthy grain, like quinoa.