Today’s recipe is inspired by one of our New Year, New You Virtual Detox participants. Over the past few days we’ve been discussing different detox friendly foods and their associated health benefits; one of them being artichokes! Yes, for those of you who are not familiar with artichokes, they are an incredibly delicious, kinda funny-looking detox friendly food as they’ve been shown to increase bile production, which helps purify and protect the liver. They also have a mild diuretic effect on the kidneys, ensuring proper removal of toxins once the liver breaks them down. The recipe below will tantalize the taste buds of both detoxers and non-detoxers alike, so I say go ahead and indulge, your kidneys and liver will thank you.
Oil Poached Artichoke Heart Salad
- 3 large artichoke hearts
- Lots of olive oil
- 2 smashed garlic cloves
- Juice of 2 lemons
- 1 tablespoon chopped parsley
- 1 tablespoon chopped mint
- 1 tablespoon chopped chives
- Black pepper
- 2 cups cooked rainbow quinoa
- 1/3 cup sliced almonds, toasted
Trim your artichokes (trimming tips here). Once trimmed, slice lengthwise into pieces roughly ¼ inch thick. You want them to look like silhouettes of an artichoke heart. Bathe the slices in a bowl of lemon juice.
In a large heavy pot pour a layer of olive oil, just enough to coat the bottom. Add the smashed garlic cloves and turn the heat to low. Take your marinated artichoke hearts from your lemon bath and salt well. Slip them into the olive oil in layers, adding more olive oil to cover. Try covering with as much olive oil as possible as the artichokes will cook more evenly. Do not use cheap vegetable oil (corn, canola, etc) as a substitute because you will definitely taste the olive oil in the final dish. Cover the pot and cook on the lowest heat of your weakest burner for 45 minutes. Turn off the heat and let the oil cool for another 20-30 minutes.
To make the salad, just remove the artichokes from the oil and toss with the remaining ingredients. You can eat the garlic or not, but it is just there to flavor the oil.
Serve at room temperature or chilled.
Yield: Serves 4.
Photo and adapted recipe from Simply Recipes.