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    THE FIT MRS

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    BABY FOOD: MAMA & BABY FRIENDLY GREEN SMOOTHIE

    November 21, 2016

    BABY FOOD 101 + MY FIRST BABY PUREE RECIPE

    October 25, 2016

    Flourless, Grain Free Banana Bread

    September 26, 2016

    SAVORY VEGETABLE CRUMBLE

    August 18, 2016

    Turmeric Ginger Oatmeal

    August 10, 2016

    ADVICE: HIDDEN SUGARS

    August 5, 2016

    ADVICE: Mama's Milk - The Good, the Bad and the Delicious

    July 27, 2016

    IT TAKES TWO...

    June 2, 2016

    MY FAVORITE PREGNANCY SAFE BEAUTY PRODUCTS

    February 8, 2016

    5 HEALTHIEST BREAKFASTS DURING PREGNANCY

    February 2, 2016

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    ROASTED ARTICHOKES WITH PRESERVED LEMON AND CAPERS

    June 8, 2015

    |

    GENEVIEVE ARGI

     

     

    Artichokes are one of those vegetables that you see everywhere. They're thinly shaved, left whole, peeled to the hearts, and they are simply so delicious. Full of antioxidants, B vitamins, folic acid and fiber, artichokes are a super healthy edible "flower bud." Carciofi, artichoke in Italian, is typically served raw and shaved in Italian restaurants, which I love. I don't really like eating the leaves when they're cooked, I always go straight for the heart! The artichoke heart is super meaty and can be cooked in many different ways. When my husband and I were in Rome a few months ago, we had Carciofi alla Giudia, which basically means fried artichoke. Even though I don't eat fried food nor the leaves, this time I had to try it. The leaves actually become a bit more edible (in my opinion), and once in a while, it is perfectly fine and healthy to indulge! 

    I wanted to create a recipe that would allow me to enjoy the entire artichoke - even though I ended giving most of the leaves to my husband and eating the delicious heart. I had a few preserved lemons left over as well as their juice, and decided to marinate and roast the artichokes whole in the oven with some capers. The result was an amazing flavored artichoke, that my husband definitely approved!

     

    *I did not add any extra salt into the recipes because preserved lemons and capers are both naturally salty*

     

    Ingredients:

    6 baby artichokes, sliced in half (trim the outer leaves and stem to 2" long; peel the stems with a vegetable peeler)

    2 preserved lemons + juice

    2 tbsp capers

    2 tbsp extra virgin olive oil

    1 tsp cayenne pepper

    Handful of parsley chopped

     

    Directions:

    Once trimmed and peeled, place the artichokes in a bowl with the juice of the preserved lemons and let marinate for a minimum of 2 hours). Preheat the oven to 425F. Slice the preserved lemons and place the artichokes, lemons and capers on a baking sheet. Drizzle with olive oil. Roast for 1 hour 20 minutes. Sprinkle with parsley and serve!

     

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