Steamed Artichokes

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Artichokes Enhance Sweet Flavors

Did you know that when you eat a steamed artichoke, it enhances the sweet flavors of what you consume after it? Even water!

Cholorgenic acid and cynarin are 2 chemicals found in artichokes that greatly determine what foods taste like. Cynarin inhibits some part of the sweet receptor and it is also a natural diuretic and stimulates bile production.  Cynarin sends a message to the brain along the fibers that control sweet taste.

So when you eat a steamed artichoke other foods that you consume after it have a sweeter taste than what they usually have to your senses. Don’t believe me? Try it! Have some olives along side this dish… you may be pleasantly surprised to the larger flavor profile you experience!

Steamed Artichokes

Maria Emmerich

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Servings 6

Calories

Ingredients

  

0.25x0.5x1x2x3x

• ▢ 4 garlic cloves
• ▢ 3 sprigs tarragon (or other herb like parsley)
• ▢ 2 bay leaves
• ▢ 2 lemons cut in half
• ▢ 1 quart organic chicken broth or water
• ▢ 1 tsp Redmond Real salt 3 tsp if using water instead of broth
• ▢ 2 whole artichokes

Instructions

 

• In a large pot, place the garlic, tarragon (or other herb), bay leaves, lemons and broth.
• Heat the mixture to a simmer. Season the liquid with salt.
• Meanwhile, wash artichokes under cold water.
• Cut the stems off close to the base so the artichoke can sit flat. Pull off the lower petals that are small and tough. Cut off the top inch of the artichoke and rub with half a lemon to preserve the green color.
• Place the artichokes in the pot of steaming liquid, bottom up. Cover and simmer for about 30 minutes. The artichokes are done when a knife is inserted into the base and there is no resistance. They can be served hot or cold.
• To eat, pull off a leaf and scrape the meat off the tender end with your front teeth.
• Dip the ends of the leaves in my hollandaise.
• At the center of the artichoke there are purple prickly leaves. This is the choke that protects the heart. Scrape away the purple fuzz covering the artichoke heart, which is the meatiest part of the artichoke.

 Click HERE to find my hollandaise recipe.