Garlic is a great pre-biotic, and it is fabulous for the immune system. Artichokes are high in fiber, polyphenols, antioxidants although most of their goodness is lost when you eat only the hearts (as we do here.)
For greater benefit from this recipe, purchase whole artichokes, peel off the leaves, dry the leaves, and use said leaves for tea. Then steam the heart of the artichoke to use in the recipe below. The tea is well known for its gastrointestinal and Liver benefits.
- 2 fresh cloves garlic, chopped (roasted also works a treat!)
- 6-8 artichoke hearts (you can use steamed, grilled, canned or jarred)
- olive oil
- pepper and salt to taste
- 1 TB lemon juice + 1tsp lemon zest
- Rinse with water and drain the artichokes, if you are using canned or jarred
- Place artichoke hearts, lemon zest and lemon juice into a food processor
- Put 4TB of olive oil in a pan, with the two garlic cloves. Turn to low, and let cook gently through until ever so lightly golden (do not let get dark, the garlic will become bitter). Once lightly golden, take off heat, and put into food processor with the artichokes, et al.
- Turn on food processor, slowly drizzle olive oil into the garlic/artichoke mix until light and fluffy, one tablespoon at a time. If your mix is very very thick, you can add a dash of water to the mix to loosen it up a bit.
- Add salt and freshly ground black pepper to taste, add more lemon juice if necessary
- You should end up with 12oz of this garlic-artichoke cream
- Spread on crackers, chicken, tomatoes, fish, use as a crudites/vegetable dip, use on cooked greens, you name it!
- Store in the fridge, in a tightly sealed jar. Use within a week.
- If you would like this more garlicky, add another clove of garlic; if you would like it more artichoke-y, add another heart or two.