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I don’t know about you, but I find it easy to fall into a veggie rut. With each season, the same eating patterns develop: the same veggies and same salads.
So last year, I decided to throw one new veggie per season into the mix. This fall, I chose the mighty artichoke. The artichoke is full of antioxidants, fiber, and bone and metabolic support.
But given its appearance, the artichoke can be a little intimidating to prepare for yourself. So here is an easy-to-make version that can be done in the slow cooker or on the stove-top. Either way, you end up with a great veggie that can be enjoyed with ceremonial eating like picking crabs. Yum fun!
Slow Cooker or Stove-top Lemon-Infused Artichoke
The artichoke is full of antioxidants, fiber, and bone and metabolic support.
- 3 artichokes trimmed and prepped , use scissors to trim the tops and bottoms and snip off the pointy ends
- 1 lemon
- 1 bay leaf
- 1/4 cup extra virgin olive oil
- Pink Himalayan sea salt
- Fresh ground black pepper
- 1 cup bone broth or filtered water
- Ghee or butter
Place trimmed and cleaned artichokes in a slower cooker or saucepan with 1/4 inch of bone broth or water on the bottom.
Add bay leaf, a squeeze of lemon, and salt and pepper.
Drizzle with extra virgin olive oil.
In the slower cooker, cook on low for 4 hours. On the stove-top, cover the saucepan with a lid and cook on medium heat for 30 minutes.
Serve with melted ghee or butter of your choice.