One of my most favorite things in the universe is artichoke. This particular night we paired it with the crab we caught on our beach-camping trip and a kitchen-sink salad. (Crab recipe will come at a later post. Friend of ours gave us the most AMAHZ recipe I will share!) Artichokes are super-duper-good for you: they are from the thistle family and are a good source of niacin, magnesium, phosphorus, potassium and copper, and a very good source of dietary fiber (not to mention low-carb!), vitamin C, vitamin K, folate and manganese. (YAWN.) THEY ARE JUST PLAIN DELICIOUS!! This is my go-to way of making them just about every time, and you won't be sorry if you try it.
CITRUS BAKED ARTICHOKE
1 whole artichoke
juice of 1 citrus fruit (orange, lemon, lime)
extra virgin olive oil (evoo)
Snip sharp edges from artichoke, peel stem with vegetable peeler until all nubs and points are removed, and quarter. Cut top off smooth. With a paring knife, carefully cut the prickly thistle out of the middle so there is a slight divot, as shown above. Lay on baking sheet and one at a time, pick up by stem and squeeze citrus juice in between leaves and then onto stem. Do the same with the evoo, sea salt, and pepper - in that order. Bake at 400 degrees for 20-25 minutes or until tender. Then rip the 'meat' off of each leaf with your teeth until you hit the gold nugget that is the tender artichoke heart. Sweet love of all that is good......you're welcome.
NOTES: Great as a side, or on its own as a snack!