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Steamed Artichokes

By April 3, 2014February 18th, 2023Uncategorized

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steamed artichokes

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steamed artichokes

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
Servings 6


  • 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


  • 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.


Maria Emmerich

Maria is a wellness expert who has helped clients follow a Ketogenic lifestyle to heal and lose weight for over 20 years. She has helped thousands of clients get healthy, get off medications and heal their bodies; losing weight is just a bonus. She is the international best selling author of several books including "Keto: The Complete Guide to Success on the Ketogenic Diet.".


  • Terri B says:

    Hi Maria, I love all your recipes and I thought I’d share a tip with you that I recently learned from Shelley Young of The Chopping Block on how to cook an artichoke. (She has a youtube video). She stated that the stem is actually an extension of the artichoke heart so there is no reason to chop it off. I had always chopped it off before so the artichoke would sit flat in my pot. Since the heart is my favorite part I gave it a try. Low and behold – extra heart!! All the more to dip in your fabulous hollandaise! Thanks for leading me down this path of health. I’ve been eating The Maria Way for over a year and could not be healthier or happier. I faced a stall for a while but the scale is starting to move again. Consistency and persistence seem to be key. Plus logging in MyFitnessPal every once in a while to make sure I’m sticking to the Fat, Protein, Carb levels you recommend. Thanks as always and Happy Easter!

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