Why the Artichoke is a Superfood and My Favorite Way to Prepare Them

Artichokes are one of my favorite foods year-round, but just so happen to be in-season come summertime. Artichokes deserve superfood-status because they're loaded with nutrients like vitamins, antioxidants, and potassium. They're also high in protein and fiber, making them a perfect de-bloating food, and full of prebiotics that act as food for the good bacteria in your gut, meaning the powerful plant can boost gut health.

As if you needed more convincing, artichokes can also boost the immune system (because they're high in both antioxidants like vitamin C, and polyphenols, which repair damaged cells) and are low in calories so you're getting more bang for your buck, nutritionally speaking. I could go on and on all day, but for the purpose of keeping a long story short, click here if you're interested in learning more and try out my favorite artichoke recipe before summer is over:

Ingredients

• 4 Whole Artichokes

• 6 minced garlic cloves

• 3 tablespoons olive oil

• Juice from 2 lemons

• Himalayan sea salt

• Cracked black pepper

• Greek yogurt (or vegan ranch)

Directions

Preheat oven to 450°F. Halve each artichoke and scoop out fuzzy insides using a spoon (bonus tip: you can place prepared artichokes in a bowl of cool lemon water to prevent discoloration when cooking). Boil a large pot of salted water (use a pot big enough for all the artichokes halves, or divide into two medium-sized pots). Once boiling, place artichoke halves in the water and let cook for about 20 minutes, covering the pot with a lid to help the steam tenderize the artichokes. While boiling, mix garlic cloves, lemon juice, and olive oil. Strain the artichokes when they're tender, and place on a greased baking sheet with the cut side up. Drizzle the lemon, olive oil, and garlic equally over each half, and sprinkle with salt and black pepper. Put in oven to roast for about 15-20 minutes.

My favorite dipping sauce is greek yogurt mixed with lemon juice, black pepper, and Himalayan salt, but you can also just use your favorite vegan ranch or eat plain (because trust me, the garlic and lemon flavor will certainly be enough).

---

---

What to Read Next