Artichokes used to make this spread help the liver metabolize fat, flush the gall bladder, and cleanse the palate of excess mucus. The lemon used in the recipe awakens the pungent flavor in the body, detoxifies the lymphatic system, and provides vitamin C. Lastly, the olive oil is an anti-inflammatory that is rich in vitamin E and monounsaturated fats, which enhance colon health.
- 2 large artichokes
- 1/4 Cup olive oil
- 1/2 Tablespoon lemon juice
- 1/2 Teaspoon sea salt
- 1/2 Tablespoon almond or cashew butter
Steam the artichokes until the leaves start to open, about 20 minutes. Remove from heat, rinse to cool, and peel leaves off the stem and score them with the tip of a paring knife. Open each leaf and scoop the meat out into a blender or food processor.
Once you have removed all of the the meat from both the leaves and the stems, add the rest of the ingredients to the blender or food processor. Blend at highest speed for 2 minutes. Taste for salt.
Serve with a frittata, grilled lamb or tempeh, roasted potatoes and sweet potatoes, or as a sauce for whole-grain pasta. This spread makes a delicious sandwich when combined with hummus and goat cheese.