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Spiced Artichokes (vegan)

spiced artichoke vegan


Serves 2 entrees

2 extra large fresh organic globe artichokes, stem removed (when picking them, go for the ones that the leaves are tight together and globes are dense)

1 Tbsp. fresh ground dried organic orange peel

1 tsp whole coriander seeds, coarsely crushed in a mortar-pestle

7 whole allspice, fine ground in a mortar-pestle

3 whole juniper berries, coarsely crushed in a mortar-pestle

6 cups water

4 Tbsp. organic unrefined cold pressed olive oil

6 large fresh organic basil leaves, fine chopped (from your window herb garden?)

1/4 tsp. fresh ground pink sea salt

In a large pot, bring orange peel, coriander, allspice, juniper berries and water to a boil on high heat uncovered. Place artichokes into water stem side down and loosely cover half way- lower heat to medium high. In a separate bowl, mix olive oil, basil and sea salt then set aside. Gently boil the artichokes about 35 minutes (be sure to check water level occasionally). Remove from heat and allow to continue to cook fully covered until bottom leaves pull off easily; about 20 minutes. Drain well. Allow to rest 5 minutes. In 2 small serving dishes, place 1/2 of olive oil mixture in each. Serve each artichoke in a large serving bowl accompanied by 1 of the olive oil serving dishes.

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