Artichokes are a truly special food and are extremely delicious when steamed. This method best preserves their healing properties. In this recipe, we offer two different sauce options that you can drizzle over the prepared artichokes or serve separately as a dip.
The artichoke is extremely beneficial for the pancreas, making it an ideal food for people with diabetes, hypoglycemia, and other blood sugar imbalances. It is also one of the best foods for reducing kidney and gallstones, as well as calcifications and scar tissue within the body. The artichoke is also remarkable for its ability to protect the body from radiation during X-rays, cancer treatments, dental procedures, and regular daily exposure.
Ingredients:
- 6 large or 10 small artichokes
Option 1 – Honey-Thyme Sauce:
- 1 ½ tbsp raw honey;
- 2 tbsp freshly squeezed lemon juice;
- ¼ tsp mustard powder;
- ½ small garlic clove, minced or grated very finely;
- 1 tsp fresh thyme leaves or ½ tsp dried thyme.
Option 2 – Roasted Garlic and Cannellini Bean Sauce:
- 1 medium head of garlic;
- 1 cup cooked cannellini beans;
- 1 tbsp freshly squeezed lemon juice;
- 1 tsp freshly chopped rosemary;
- ¼ tsp sea salt (optional);
- ¼ tsp black pepper (optional);
- 3–4 tbsp purified or spring water, to reach desired consistency.
Instructions:
Remove the leaves from the artichoke stem, without removing the petal-like leaves that form the artichoke itself. Peel the tough, fibrous outer part of the stem and trim the end. Rub it with a piece of lemon to prevent browning. Cut off the top quarter of the artichoke and rub the cut leaves with lemon. Using kitchen shears, trim the sharp tips of the remaining leaves.
Pour at least 3 inches of water into a pot and place a steamer basket inside. Place the artichokes in it, cover, and steam for 35–45 minutes, until the stem is soft enough to be easily pierced with a fork and the outer leaves detach effortlessly.
Let the artichokes cool slightly, then cut each in half lengthwise. Using a spoon, remove the fuzzy choke from the center. Arrange the halves on a plate with the cut side facing up.
For the Honey-Thyme Sauce, combine the raw honey, lemon juice, mustard powder, garlic, and thyme in a medium bowl. Whisk well until the sauce is smooth.
For the Roasted Garlic and Cannellini Bean Sauce, preheat the oven to 200°C (400°F). Remove the outer papery layers from the garlic head, cut off the top, and wrap it in parchment paper. Roast for 40–50 minutes. Once the garlic is ready, squeeze the softened cloves directly into a food processor.
Add the cooked cannellini beans, lemon juice, rosemary, sea salt, black pepper (if using), and water. Blend until smooth, adding a little more water if necessary to reach the desired consistency, and adjust seasonings to taste.
When serving, drizzle each artichoke half with the chosen sauce or serve the sauce separately as a dip. Serve immediately.
Serves 3.
Tips:
- Although high-quality sea or rock salt and black pepper can be used as an option in this recipe, it is more healing without them. Over time, you can gradually reduce their amount or eliminate them completely.
