A cool spring rain storm came through the other night and made everything outside perfectly fresh and clean. I'm pretty sure heaven smells like the desert when it rains. It seemed like just the right time for nibbling something savory and simple. I just so happened to have some fresh artichoke that were just waiting to be eaten. There was a time I didn't use fresh artichoke because I wasn't really sure how to prepare or eat them. If you're like I was then here's a link to a quick video on how to prepare an artichoke. You can either leave it whole like in the video or cut it in half like I did. Either way works. The point regardless is to get to the meat at the ends of each spiky leaf and the nutritious heart in the middle and stem.
Artichokes are one of the most underappreciated super foods. That's right, super food. Fresh artichokes are high in natural phytonutrient antioxidants, fiber, and folate (folic acid). Artichokes are also high in vitamin K, which aid in brain health as well as bone health. These thorny green veggies also supports healthy liver function, blood pressure, the immune system, and metabolic function.
Now add all that natural artichoke goodness to this savory organic butter, tarragon, garlic, and lemony-hinted dip. I'll admit, I was that kid who used to just eat straight butter. When it's organic butter from free range cows with this kind of flavor...let's just say I may revert back to my childhood tendencies. It's so good! Remember, despite the fat-free craze that was pushed for so many years, new research supports a diet rich in healthy fats for weight loss and overall health. If you'd like to read about it here's a great research article to learn more.
- 4 fresh artichokes, thorns trimmed and rinsed
- olive oil for drizzling, about 1/4 cup
- sea salt and black pepper
- Tarragon Garlic Butter Sauce:
- 1/2 cup organic butter
- 4 cloves garlic
- 3-4 sprigs fresh tarragon or 1-2 tsp. dried
- 2 sprigs fresh parsley, or 1 tsp. dried
- Juice from half a lemon (about 1/4 cup) + 1 tsp zest
- Trim and prepare artichokes and set in a shallow baking dish.
- Drizzle with olive oil and season with salt and pepper.
- Bake at 425 for 1 hour. Add 15 minutes to cooking time for jumbo artichokes
- While the artichokes bake add ingredients for butter sauce in a small sauce pan.
- Simmer on low for 10 -15 minutes.
- Remove artichokes from oven and allow to cool slightly
- Eat by pulling out a pedal and dipping it in the sauce.