Vegan Simple Boiled Artichoke
Delight in the simplicity and vibrant flavors of Vegan Simple Boiled Artichoke, a wholesome dish perfect for health-conscious diners and plant-based enthusiasts alike. This recipe highlights the tender, earthy goodness of fresh artichokes, carefully prepared and simmered to perfection in a aromatic broth infused with garlic, bay leaves, black peppercorns, and zesty lemon. The artichokes are complemented by a tangy and rich dipping sauce made with extra virgin olive oil and balsamic vinegar, creating a delightful contrast of flavors with every bite. Ready in just an hour, this vegan appetizer or side dish is both elegant and easy to prepare, making it ideal for everything from everyday meals to sophisticated gatherings. Perfect for those seeking a nutrient-packed, flavor-forward recipe, this boiled artichoke will quickly become a beloved table staple.
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Recipe Information
Ingredients
- 4 whole fresh artichokes
- 1 whole lemon
- 4 whole garlic cloves
- 2 whole bay leaves
- 1 teaspoon black peppercorns
- 2 liters water
- 1 tablespoon salt
- 2 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
Instructions
Begin by washing the artichokes under cold running water to remove any dirt. Then, with a sharp knife, cut about 1 to 1.5 inches off the top of each artichoke to remove the prickly tips.
Using kitchen scissors, trim the tips of the remaining leaves. Trim the stem to about 1 inch, and peel the tough outer layer of the stem.
Slice the lemon in half. Rub the cut sides of the artichokes with lemon to help prevent browning.
In a large pot, bring 2 liters of water to a boil. Add the garlic cloves, bay leaves, black peppercorns, and salt to the water.
Squeeze the juice of the lemon halves into the boiling water and toss the lemon halves into the pot.
Carefully place the prepared artichokes into the pot, top side down. Ensure they are fully submerged in the water. Add more water if necessary.
Cover the pot, reduce the heat to a simmer, and cook for 35 to 45 minutes, or until the leaves easily pull away from the artichokes and the base is tender when pierced with a fork.
Remove the boiled artichokes from the pot and allow them to cool slightly.
To serve, combine olive oil and balsamic vinegar in a small bowl. Serve alongside the artichokes for dipping. Enjoy your artichoke by pulling the leaves and dipping the fleshy part into the vinegar and olive oil mixture.
Nutrition Facts
Calories |
569 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.2 g | 37% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7664 mg | 333% | |
| Total Carbohydrate | 72.6 g | 26% | |
| Dietary Fiber | 32.7 g | 117% | |
| Total Sugars | 10.5 g | ||
| Protein | 19.0 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 428 mg | 33% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 2266 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
