Artichokes are like springtime’s flower vegetable. They grow like flowers and are eaten, petal by petal until the tender, buttery heart of the vegetable is reached and eaten with indulgence. So why not make this vegetable even more like a flower? Slip slices of beets between the artichoke petals and cover with a lemony beet vinaigrette before baking.
ARTICHOKE HEALTH BENEFITS
High in antioxidants
Helps liver and kidneys to detox and supports their overall health
Improves digestion due to high fiber content
May lower blood pressure, bad cholesterol and blood sugar
1 large artichoke
2 medium boiled beets (keep 4 tablespoons (60ml) the beet water)
3 tablespoons (45ml) balsamic vinegar
2 tablespoons (30ml) olive oil
2 tablespoons (30ml) honey
Zest of 1 lemon
Juice of 1 lemon
salt + pepper
Preheat oven to 425ºF/220ºC.
Using a knife, slice off the bottom stem so the artichoke can stand straight up in the oven. Using scissors, cut off the tips of the “petals” to create a flat surface at the top.
Boil, pel and slice the beets into thin half and then quarter slices. Keep the beet juice for the base of the sauce.
Combine the 4 tablespoons of the leftover beet juice with all the other ingredients in a small sauce pan and boil for about 10 minutes on medium until the sauce reduces.
Place the artichoke in a baking dish and pour the sauce over the inside. Finish with an extra zest of lemon.
Bake for 60 to 90 minutes until tender.