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Steamed Artichoke with Olive Oil and Lemon Dipping Sauce

by KellyPlowe  |  May 7, 2015

Steamed Artichoke with Olive Oil and Lemon Dipping Sauce
  1. PREP
  2. 05 m
  • COOK
  • 30 m
  • TOTAL
  • 35 m

Recipe by Maggie Moon, M.S., RD as featured in her book, The Elimination Diet Workbook (Ulysses Press, 2014).

INGREDIENTS

SERVES 2

  • 1/2 serving Lemons, raw
  • 1 garlic clove
  • 1 , mediu Artichokes
  • 1 tbsp extra-virgin olive oil
  • 2 tbsp Pure Lemon Juice
  • 1 dash salt and pepper

DIRECTIONS

1 Choose a medium pot with a lid, and put an inch or two of water in it. Add lemon slices and garlic. Cover with a steamer basket. Water should not rise through the steamer basket; if it does, pour out some of the water. Set the pot on medium-high heat to bring water to a boil. Then lower heat to a simmer.
2 Meanwhile, slice about an inch off the top of the artichoke as well as any excess stem beyond about an inch of stem.
3 Trim the thorns on the ends of the leaves with kitchen scissors.
4 Place the artichoke into the pot with the cut side down and cover. Let the artichoke steam in simmering water for about 30 minutes. It’s done when the leaves come off easily.
5 Combine olive oil and lemon juice with salt and pepper to taste.
6 Peel off one leaf at a time, dip into olive oil–lemon dipping sauce, and scrape soft “meat” with teeth. Repeat. Enjoy!