Artichoke Spread

Artichoke Spread
Staff Writer
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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. 

6
Servings
82
Calories Per Serving
Deliver Ingredients

Ingredients

  • 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

Directions

 

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.

 

Nutritional Facts

Total Fat
9g
13%
Saturated Fat
7g
29%
Carbohydrate, by difference
1g
1%
Folate, total
1µg
0%
Phosphorus, P
1mg
0%
Sodium, Na
10mg
1%
Water
1g
0%

Artichoke Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age and damage.

Artichoke Cooking Tip

Vegetables should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals. Root vegetables, however, should be slowly braised or boiled for in order to ensure their inside is cooked as well as their outside.