We are in the heart of artichoke season, pun intended, so grab some your local artichokes and make this fun and easy dish. The technique is simple and never fails!
Health Benefits of Artichokes
Very high in antioxidants, rutin, quercetin, and gallic acid.
Have cardio protective properties by helping to decrease cholesterol from the compound, cynarin. Cynarin is seen to naturally lower cholesterol.
Artichokes are GAP diet approved and can help aid digestive health and decrease IBS.
Very high in fiber which aids in weight reduction.
recipes (serves 5)
For the artichokes
-5 medium sized artichokes
-5 Tbsp. avocado oil
-2 Tbsp. chopped sage
-1 1/2 Tbsp. garlic salt
For the dipping sauce:
-2 Tbsp. of organic whole milk yogurt or cashew yogurt (I used Nancy's yogurt organic whole milk Greek yogurt)
-2 Tbsp. high quality mayo (I use Sir Kensington's Avocado oil mayo)
-2 Tbsp. parsley, roughly chopped
-1 Tbsp. coarsely chopped green olives
-1/2 tsp. cayenne pepper (optional)
-1 Tbsp. apple cider vinegar
1. Pre-heat the oven for 425 degrees Fahrenheit.
2. Place each artichokes on a piece of aluminum foil, drizzle with 1 Tbsp. avocado oil, 1 tsp. garlic salt, and sprinkle with sage (*or herb of choice). Wrap the artichokes with the foil like in the picture below. Continue the process for the four other artichokes.
3. Roast at 425 F. for 1 hour and 15 minutes. Remove from oven and let cool.
4. While the artichokes cool, place all of the ingredients for the sauce in a bowl and whisk together. Adjust to taste.
5. Remove the foil around the artichokes and spread apart the leaves. Drizzle the sauce over the artichokes or use for dipping.
6. Enjoy your high fiber and tasty side dish!
Nutrition Facts (per artichoke): 237 calories, 15 grams carb (7 grams fiber), 20 grams fat, 5 grams protein.
MACROBALANCED TIP: Pair the artichokes with a nice piece of fish for protein, and a complex carb such as sweet potato for a macro balanced meal.