Rosemary and Lemon Artichokes

“The artichoke above all is the vegetable expression of civilized living, of the long view, of increasing delight by anticipation and crescendo.” Jane Grigson

In Traditional Chinese Medicine (TCM) eating with the seasons is highly recommended. Artichokes circulates Qi, tonify Blood, clear heat, drain damp (diuretic), and resolve water accumulations. They are sweet, bitter, and salty, tonify Blood and Yin.

Prepping an Artichoke

*When looking for artichokes seek out the ones with the darkest green and tight leaves. Undone leaves are an indication the artichoke is dry or drying out.
*When prepping your artichoke, have a lemon ready to rub on the edges of the leaves to avoid oxidization or burnt ends. This process will help during cooking process as well.

  1. Preheat oven to 400 degrees. Fill a bowl large enough to accommodate the artichokes when halved with water (about 2 quarts). Add the lemon juice.

  2. As you complete steps 3 through 8, immediately immerse the artichoke in the lemon (acidulated) water.

  3. Trim any dry stem end from the bottom of the artichoke.

  4. Remove tough outer leaves from the bottom of the artichoke.

  5. Trim approximately 1 inch from the top of each artichoke.

  6. Carefully trim the tips of each leaf.

  7. Cut the artichoke in half from top to bottom.

  8. Scoop the fuzzy choke from the center of each artichoke.

  9. Drizzle a pan with olive oil. Season artichokes with salt and black pepper. Place 3 cloves of garlic in each artichoke, top each with a sprig of thyme and rosemary, then place a lemon slice on each. Carefully flip the artichoke half over so that the cut side is facing down.Be sure to secure the garlic so it does not slip out.

  10. Cover with foil. Roast for 45 to 50 minutes or until tender.

    1. Place the softened butter in a small saucepan along with the garlic cloves from the pan. Mash it into the butter, then gently melt the butter. Drizzle butter over artichokes.