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Dr. A's 5-Star Artichokes with Tri-Colored Carrots

recipe2 Large Globe Artichokes (In season now through May)

½ Lemon, Squeezed for juice

3 Cloves Garlic, Chopped

3 Tablespoons Olive Oil

1 Cup Water

Tri-Colored Carrots

Salt and Pepper to taste

4 Tablespoons Ghee (Clarified Butter)

Your Favorite Hot Sauce to taste

Cut artichokes in half and remove the fur between the leaves and the heart. I like the stalk, which can be eaten as well, but it must be shaved down to its core. Squeeze fresh lemon and rub juice on artichoke to help it stay fresh and keep it from browning. Preheat broiler to high.

In sauce pan, saute’ three crushed and chopped cloves of garlic in 1 tbls olive oil for 1 minute, then add artichokes and let simmer for 5 minutes. Now add one cup of water and cover for 20 minutes.

Take the baby carrots and roll in 2 tablespoons olive oil, 1 tsp salt and pepper. Place on a baking sheet and set it on top rack. Broil for 8 minutes and turn them over. Broil 4 more minutes until soft.

Serve artichokes with a side of melted ghee and your favorite hot sauce to taste. This really makes a whole meal. Bon appetite!!


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