Absence makes the heart grow fonder, right?
I know it's been a long time since I posted here on Uncovering Food but I promise I have my reasons. After years of struggling with my weight, I began a very strict medically-supervised diet through Palo Alto Medical Foundation. I have lost over 120 pounds and over the last month began transitioning and incorporating outside fruits and vegetables into my diet and continue the transition step-by-step. Since I didn't feel it fit with the theme of this blog, I chronicled my journey at Healthy Academic where I will continue to document my journey. However I intend to post all recipes that don't utilize products from the diet here at Uncovering Food!
With that in mind, I wanted to start back on Uncovering Food by sharing how I prep a flavorful artichoke that doesn't need any additional condiments, keeping it low-calorie and healthy!
First, wash your artichokes carefully and then cut the top spiny tips off so you have a flat surface. You can't eat this tough part of the plant so you aren't losing any of the good stuff.
You will want to rub the cut part with a lemon to reduce oxidization (browning) and keep the pretty green color.
Then flip that baby over and cut the stem down to the base.
Prepare a stock pot with a broth to water ratio of 1:2 where the liquid will come up about halfway on the artichoke. Add to the liquid in the pot 3-4 bay leaves, 1 tbsp of Italian seasoning, 3-4 halved garlic cloves as well as salt and pepper.
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