Some of the following vegetable recipes can be eaten as a main course by themselves, or to accompany a plate of legumes, spaghetti, fish, chicken, or meat.
PREP TIME: 10 min
COOK TIME: 20 min
READY TIME: 30 min
CALORIES: 59 (per servings)
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- 4 artichokes
- A big pan of hot water (no salt or oil added please!) to cook the artichokes
1 Wash whole artichokes well, but don’t remove the leaves.
2 Cook in a big saucepan of boiling water. (Don’t put any salt or oil in the cooking water, as this will be your great diuretic and detoxifying water to drink later or the next day) for about 20 minutes or until the artichokes are tender.
3 Place on individual plates. Serve with two different choices of vinaigrette sauces, and an empty plate for the leaves. Enjoy this wholesome way of eating the artichokes! The kids love to eat them this way!
Easy Steamed Artichokes
- 4 medium artichokes (about 12 ounces each)
- 1 lemon, halved crosswise
- Coarse salt
- Easy Hollandaise
- Butter, melted (optional)
1 Prepare artichokes for steaming: Snap off tough outer leaves. Using a serrated knife, cut off top 1/3 of artichoke. Snip remaining sharp or spiky tips using kitchen shears. Trim stem so artichoke stands upright. Rub cut surfaces with lemon to prevent discoloration. Repeat with remaining artichokes and lemon.
2 Set a steamer basket in a large pot; add enough water so it reaches just below the basket. Squeeze lemon juice into water and add 1 tablespoon salt; bring to a boil. Place artichokes in steamer basket, stem-side up. Cover pot, and steam until heart is tender when pierced with a tip of a paring knife, and inner leaves pull out easily, 25 to 35 minutes; add more water to pot, if necessary. Serve warm or at room temperature with Easy Hollandaise or melted butter, if desired.