Remember that out of all vegetables, all of which are healthy, the artichoke has many qualities. They are a suggested diet for those with rheumatism, arthritis and liver problems, due to its diuretic properties. It is also good for reducing swelling of the gall bladder. For all of these reasons, this recipe is very healthy.
1 – Remove the artichoke leaves until arriving at the soft center, where the leaves are lighter, and cut each artichoke in half, vertically. Also cut the tips off and place them in a pot full of cold water and lemon juice.
2 – Strain the artichokes and add all the ingredients, including the artichokes, in an empty pot.
3 – Place a flat surface on top of the artichokes, pressing them down until condensed. You may also place another lid on top of the pot, that will seal the contents (the artichokes should not air because they will darken).
4 – Cook on low heat, stirring occasionally. After 15 or 20 minutes, the artichokes will be ready to serve.
This succulent dish is an excellent antipasto. It can be served either hot or cold and ccompanied with deli meats (I recommend Bondiola Sausage or Prosciutto /Parma Ham), chicken thigh cut in cubes, or tuna fish and boiled rice.
Ingredients (makes 4 to 6 servings):
- 1 and ½ dozen small artichokes
- 2 garlic cloves cut length-wise
- 5 tablespoons olive oil
- 2 tablespoons diced parsley
- ½ cup white wine
- Juice from 2 lemons
- 1 tablespoon fresh mint leaves
- Salt and pepper