11/19/2025
DID YOU KNOW THAT ARTICHOKES HAVE ✨TWO✨ HARVESTS EACH YEAR?
🍃 They're available both spring and fall! 🍁
They may not be a traditional guest at the Thanksgiving table but a beautiful, seasonal, delicious option that's fun to prepare with family and friends!
🌟NUTRITIONAL POWERHOUSE
In one medium artichoke:
3.5g of protein and 7g of fiber in 64 little calories!
🌟HELP FOR A HEALTHY GUT
Artichokes have lots of inulin, a soluble fiber that helps restore gut flora, heal the gut lining, prevent GI problems like constipation, enhance the absorption of important minerals, and strengthen the immune system. WOW 😮
SO LET'S DO THIS!
👇
STEAMED ARTICHOKES &
OLIVE TAPENADE
INGREDIENTS
4 medium rinsed artichokes
1 lime cut in half
3 bay leaves
Salt
TAPENADE
1 tablespoon extra virgin olive oil
¼ teaspoon freshly ground black pepper
¼ teaspoon garlic powder
¼ teaspoon onion powder
⅓ cup black olives, pitted and coarsely
chopped
2 tablespoons fresh lime juice
2 tablespoons minced fresh parsley
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh mint
PREP: Snap off several layers of leaves until you reach the ones that have pale green color. With a knife or shears, cut the prickly tips off. Trim the end of the stem and use a vegetable peeler to remove the outer stem layer.
Use a lime half to rub juice on the trimmed parts of the artichoke to protect them from oxidizing.
Quarter the artichoke lengthwise leaving the stem attached. Scoop out the fuzzy choke in the middle and discard it. Rub some more lime on the freshly cut artichoke pieces.
COOKING: Add bay leaves to boiling water and set a steamer on top. Sprinkle salt over the artichokes. Steam until tender and the outer leaves pull off easily, 20-25 mins.
While the artichokes are cooking, prepare the dressing. Lightly warm the olive oil with the seasonings for just a few seconds in the microwave or a small pan. Remove from heat and set aside.
TAPENADE: In a small chopper or blender, pulse the olives and lime juice to a minced chunky consistency; add the infused olive oil and the fresh herbs and pulse a couple more times to incorporate them. Serve artichokes warm with tapenade on the side.