Artichokes are loaded with nutrients. They are an excellent source of fiber and protein and contain a plethora of vitamins and minerals.
Benefits of the artichoke:
- Digestive and liver support
- Heart & blood pressure support
- Cancer prevention
- Improves skin
- Aids in brain function
- Prevents Anemia
Before cooking artichokes, cut off stem and thorns from the ends of the leaves. Artichokes can be boiled or steamed. I like to save time and use a pressure cooker. You may also add herbs and spices for added flavor. Serve hot or cold and with a variety of dips and sauces. Our favorite is drawn garlic butter. They can be used in a variety of dishes, on top of a pizza, and are delicious in a salad.
Artichoke and Tomato Panzanella
(You can add shrimp, tofu or chickpeas for a main dish option.)
- 3 cups 1 1/2-inch-cubed whole-wheat bread (preferably day old stale)
- One 10-ounce package frozen artichoke hearts, thawed (about 2 cups fresh)
- 2/3cup extra-virgin olive oil, plus more for drizzling
- ½ teaspoon salt, plus more for seasoning
- ½ teaspoon freshly ground black pepper, plus more for seasoning
- 3 large red tomatoes, cut into wedges (about 2 pounds)
- 1 cup pitted black olives, halved (green or kalamata olives can be used)
- ¾ cup chopped fresh basil leaves (about 1 bunch)
- ¼ cup white wine vinegar (red wine or balsamic can be used)
- Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
- Drizzle the bread and artichoke hearts with olive oil and season with salt and pepper.
- Grill the bread and artichokes until golden brown at the edges, about 6 minutes total, turning every 2 to 3 minutes. Remove the bread and artichokes from the grill and transfer to a large bowl.
- Add the tomatoes, olives, and basil to the bowl and toss to combine.
- In a small bowl, stir together the olive oil, white wine vinegar, ½ teaspoon salt and ½ teaspoon pepper.
- Drizzle the dressing over the salad. Toss to combine and serve immediately.
Adapted by Angela Gustafson from Giada De Laurentiis, 2007