Grilled Artichokes From TheKitchn.Com
Serves 6 to 8
3 whole artichokes
1 tablespoon whole peppercorns
1 tablespoon sea salt
4-6 cloves garlic
3 tablespoons olive oil
*Always use organic and unsweetened ingredients whenever possible
If using a grill that needs to be started ahead of time, prepare the fire.
Fill a stockpot with water — deep enough to for the artichokes to fully float — and bring to a boil.
Trim the ends off the artichoke stems and slice the artichokes in half lengthwise. Set them, cut side down, on a platter or cutting board.
Zest the lemon and reserve the zest. Slice the lemon in half. Crush the garlic.
When the water is boiling, squeeze the lemons and drop the rinds into the water. Add the salt, pepper and garlic. Gently lower the artichoke halves into the boiling water and lower the heat to simmer. Cook until the leaves pull away when gently tugged, 15 to 20 minutes, turning the artichokes over halfway through.
Remove the artichokes with tongs and drain on a towel. When cool enough to handle, remove and discard the fuzzy choke and brush the cut side with olive oil. Place them cut-side down on the grill and cook about 3 minutes, until grill-marks form.
Serve the artichokes on a platter with a drizzle of olive oil.
Artichokes have many so wonderful qualities! They are full of antioxidants and can reduce the growth of cancerous cells. Artichokes also have antioxidants cynarin and silymarin which aid in regenerating liver tissue. They are high in fiber and can help to improve your digestion. Add this nutrient rich recipe to your “Food as Medicine” arsenal.
Save this recipe as it’s part of the “Food as Medicine” element in the PCOS 5-Element System
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