Stuffed Artichokes – Yum!

Artichokes are one of my favorite foods, if not my favorite! Even Miss Luna loves them at age 2! I hold the leaf, she bites and I pull the leaf – hey, it works and she gets all the health benefits!  

Artichokes are one of the oldest medicinal plants dating back to the 4th Century B.C!!!  They are packed with antioxidants, minerals, vitamins and phytonutrients that fight against cancer, aging, heart disease and illness.  

Here are some important properties of artichokes: 

*Proven to lower LDL (bad cholesterol) and increase HDL (good cholesterol) with their high amounts of luteolin (antioxidant).

*Used to treat chronic digestive issues  such as irritable bowel, irritable stomach, nervous gastropathy and yes gas!

*Powerful detoxer promoting increased bile flow. Bile flow increases fat digestion, stimulates peristalsis to give you   better digestion  and moves toxins from the liver on to the intestines.

*Contains silymarin and cynarin, a powerful antioxidant that aids the liver in regenerative tissue growth.

*Boosts the immune system.

 

Here’s my recipe for stuffed artichokes:

4 organic artichokes

3 slices of Ezekiel bread

1 organic lemon

1 glove garlic minced

1 vegetable stock bouillon cube (I use The Organic Gourmet)

1 small jar marinated artichoke use OIL ONLY  or you can use about 3 Tablespoons of olive oil, more if needed to make stuffing moist

Another 2 Tablespoons olive oil will be place in water in large pot

1 Teaspoon organic onion powder

1 Teaspoon organic garlic powder

1 Teaspoon organic parsley

Cut the points off leaves making top even and stems off bottom so artichoke sits upright.  Rub tops, bottoms and outside leaves with lemon.

Add 3 slices of Ezekiel bread and minced garlic to blender or processor and pulse into cubes/crumbs.  Add into a medium sized bowl.

To the same bowl add onion powder, garlic powder, parsley, olive oil or marinated artichoke oil, squeeze a little lemon in there too.

In a small pot add 2 cups of water and bouillon cube. Heat until cube is dissolved and remove from stove.  Add a little at a time to stuffing, enough to make it moist but NOT runny.  The remainder pour into a large pot where artichokes will be cooked.

Mix stuffing mixture well.  Separate each leaf putting a little in between each.

Tightly pack stuffed artichokes in a large pot and fill with water until artichokes are covered half way.  Add 2 TBSP of olive oil to water.

Place on stove at high heat and cover.  Bring to boil and place on low heat for about 1 hour or until leaves pull out easily.

To make tops off artichoke stuffing crunchy, place in oven at 375 degrees  for 10 minutes.

 

NOTE – If your baby is 8 months or older,  you can scrape the leaves or just cut the soft bottom of the artichoke and mush it with a fork.  Make sure to slice off the fibers that are at the base.

 

It doesn’t take long and it’s quite easy.  Super healthy and yummy!

Enjoy!

 

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