Wednesday, May 12, 2010

Baked Artichokes


This was such a GREAT alternative to our usual steaming method of cooking artichokes. These were SO much more flavorful. We all LOVED them. The lemon was SUCH a great compliment to all the flavors. I will definitely be making these again! (They were good cold the next day, too). Hope you enjoy!!!

Ingredients:
4 smallish artichokes
1/2 C chicken broth, organic, low sodium
2 cloves garlic, minced
1 lemon
3-4 basil leaves, chopped
1/4 tsp. ground pepper
pinch sea salt (optional)
1-2 tsp. olive oil

Preheat oven to 350 degrees. Trim all the sharp leaves off the artichokes. Cut the artichokes down the center, clean out all the fuzzies, and small leaves with a spoon. Immediately, rub/squeeze some lemon juice over the center cut areas of the artichokes (this keeps them from oxidizing). In a small bowl combine lemon juice (from what's left of the one lemon), garlic, basil, olive oil, pepper and salt. Mix well and rub ALL over the artichokes (outside, inside, and between the leaves). Coat a baking dish with a little olive oil and place the artichokes, cut side down, on the dish. Pour chicken broth over the artichokes, cover with foil, and bake for 45-50 minutes (until soft and tender). Enjoy!

Okay... So, I confess, we had those yummy artichokes last night! Tonight, however, was take-out!... I sent a 'SOS' text to my husband that he better pick up dinner if he wanted to eat. I just couldn't muster up any energy to do the job tonight! Too many deadlifts today? My "hammies" were in NO mood to cook... yeah, that's it! :-)
Anyway, he did great on my request. He stopped at Jia Tella's... a great Cambodian restaurant in Scotts Valley! They have a lot of gluten-free options on their menu (the trick is staying away from the soy). I got the Salmon Mango ... which was wonderful and Paleo!
Thanks, honey! :-)


1 comment:

flit said...

I made these tonight and they were very good! I made a quick dip for them with Greek yogurt, a little olive oil, cumin and garlic.


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