Artichokes may be a winter flower bud but with all of its health and skin benefits, it’s a Vegiholic favorite for your upcoming summer bod!
When summer hits, we start peeling away layers of clothing, so artichokes are the perfect addition to your diet. Not only is this superfood low in fat and calories, it is also high in fiber. It is crucial to take care of your largest organ (SKIN!) as you soak up the summer sun. Artichokes are full of antioxidents and promote blood circulation throughout the body. This essential vegetable helps the liver eliminate toxins (which ALSO gives your skin a healthy glow!). The benefits are key because you know, as Vegiholics, we like to party! It’s all about balance.
No matter how you choose to serve your artichokes, prepare as follows prior to cooking:
-Wash the artichokes well. Trim the base, as well as the top of the artichoke, with a sharp knife or pair of kitchen scissors. Remove the lower layer of leaves (closest to the base/stem). Next, with a pairing knife, peel off the outer layer of the stem. Squeeze or brush lemon juice over the cut ends of the artichoke to prevent oxidization (browning).
(If you don’t own a steamer, that’s okay! Heat water, about one inch deep from the bottom of a sauce pan, and cover.)
- Add a splash of Sauvignon Blanc (our wine recommendation!) to the water plus some salt and a splash of lemon juice.
- Place artichokes in to steamer or sauce pan and reduce heat to medium-low. Steam for 45-50 minutes (cook time may vary based on the size of your artichokes).
SAUTEED BABY ARTICHOKES:
- Cut artichokes in half, vertically (top to bottom). With a spoon, scoop out hairs from the heart.
- Add 1-2 TBSP of EVOO to a large sauté pan and on high heat, quick sauté for 2 minutes or until a nice brown.
- Deglaze with 1/4 cup white wine.
- Once wine is almost evaporated, add 1/2 cup of water and simmer for 20 minutes or until liquid is gone.
(For the aioli, whisk egg until pale yellow, add lemon juice then be sure to emulsify the egg yolk and the oil! If they separate, add a drop of water while whisking vigorously before adding in the herbs.)
1 egg yolk
1/2 cup grapeseed oil
a squeeze of lemon
1/3 tbsp of each chives/parsley/tarragon
s&p to taste (add sriacha if desired!)
6 TBSP Butter
2 TSP lemon juice
1/3 tsp sage
s&p to taste
*Wine Recommendation: A crisp New Zealand Sauvignon Blanc! To cook with AND sip on. *