Look at these gorgeous artichokes! I picked them up at the farmers market this past weekend and wanted to share a very delicious and healthy way to eat them. To cook the artichokes, it’s a one pot deal, making it easy for a nice bite or to include with dinner. What I love is that these spiky green veggies pack a ton of nutritional value. They are a rich source of fiber, vitamins and minerals which are wonderful for your body. Artichokes contain vitamin C, K, folate and provide minerals such as calcium, potassium, zinc and many beneficial others. This helps contribute to building strong bones, a healthy immune system and helpful for skin wellness. This recipe is not only tasty, it’s really good for you!
The secret ingredient to this recipe is dried bay leaves. The bay leaves infuse such a rich flavor into the artichokes when boiled, leaving each bite to be incredibly savory. In addition the wasabi yogurt aioli adds an additional creamy yet light layer of flavor. I enjoy serving these as an appetizer or for a nice bite to pair with dinner.
-2 fresh artichokes
-8 dried bay leaves
-7 cloves garlic
-1/2 cup greek yogurt
-1/2 teaspoon wasabi paste
-extra virgin olive oil
-3 small handfuls salt
*I like to use all organic, GMO free produce & ingredients*
For the Boiled Artichokes:
Let’s begin with prepping the artichokes. It’s quite easy, place them onto a cutting board and using a knife remove just about a 1/2 inch off of the end of each stem. The stem is edible and has the same flavor as the heart of the artichoke. Once boiled, you simply remove the thin outer layer of skin and enjoy the goodness in the stems middle. Once you have removed the ends, set aside.
Prepare your garlic. For this dish, we are simply using whole cloves. Simply clean your cloves and slightly smash each clove with the flat side of your knife. This allows the flavor to seep out while keeping the clove for the most part in tact.
Take a large pot and fill it up half way with water. Ensure the pot is large enough to place both artichokes into. Place into the pot your dried bay leaves and garlic. In addition, drizzle in a nice layer of olive oil and salt the water to your liking. I use 3 small handfuls of rock salt to get the job done. Place your artichokes into the pot. Bring the water to a boil and then turn your heat to medium low. Cover your pot with a lid and allow your artichokes to cook for 45 minutes.
For the Wasabi Yogurt Aioli:
As your artichokes are cooking away, you can go ahead and make your aioli. In a small bowl add in your yogurt and wasabi. Mix together with a spoon until the wasabi and yogurt are well blended. You will add in 2 cloves of the boiled garlic cloves once the artichokes are cooked. In the meantime, place your aioli into the fridge until the artichokes are ready.
Once your artichokes have boiled for 45 minutes, test they are well cooked by poking the bottom of the artichoke with a fork. You want to simply ensure it’s tender when poking it with your fork. Using tongs, you can also pull a leaf off of each to ensure they are tender. Given all looks good, turn off the heat and remove your artichokes from the water using large tongs. Hold each artichoke upside down over the pot to allow all excess water to drain out. Place them onto a plate.
Take 2 cloves of the boiled garlic from your pot and add them into your aioli. As the garlic is cooked, it easily falls apart. Using a spoon, stir the garlic into the aioli, pressing it against the edge of your bowl to help gently break it down and blend it into the mixture.
Once ready, enjoy your artichokes warm or chilled with your lovely aioli!