Artichokes: Cold & Flu Season’s Unexpected Kryptonite
Citrus fruits, apples, pears, and figs are the most commonly known fruits of the fall and winter season. All contain a high amount of antioxidants, but the Vitamin C in citrus is impeccable when braving the germs that often spread from the cold and the flu.
Many forget to look beyond fruits when thinking of cold & flu fighting properties. There is a vegetable that houses loads of vitamin C in amounts equal to oranges, and sometimes, even more.
That’s right, artichokes. This powerhouse vegetable contains not only Vitamin C, but Vitamin K, Folate, loads of dietary fiber, and antioxidants making this prickly veggie excellent in fighting off the cold weather season’s worst as a savoury dish.
Below, are a few recipes using artichokes in a way that comfort both your soul and your immune system.
SIMPLE & FAST SPINACH AND ARTICHOKE DIP RECIPE:
A classic, the perfect appetizer at a small family get together or more lavish party. This dish is sure to please everyone.
MAKES: 6 servings. PREP TIME: 10 min. COOK TIME: 15 min.
- 14 oz. fresh or canned artichoke, coarsely chopped
- 10 oz. spinach
- 1 cup plain yogurt
- 1 tsp. garlic powder
- ½ cup shaved Parmesan
- ½ cup breadcrumbs
- Preheat your oven to 350° F. Grease a baking dish well with oil.
- In a large bowl, add ingredients; artichoke hearts, spinach, yogurt, garlic powder and Parmesan cheese. Stir to combine then pour into baking dish.
- Top it off with a sprinkle of any remaining Parmesan cheese and breadcrumbs.
- Bake for about 15 min. until cheese has beautifully melted.
Use tortilla chips, carrots, celery sticks, crackers, or crispy/fluffy bread as dippers into this divinely indulgent treat!
Recipe by: All Recipes
CHAR-GRILLED, STUFFED ARTICHOKES RECIPE:
Smokey, cheesy, and oh so delectable. You could make this dish the main event.
MAKES: 6 servings. PREP TIME: 35 min. COOK TIME: 60 min.
- 6 artichokes, whole
- Olive oil
- ¾ cup breadcrumbs
- 2 garlic cloves, minced
- ½ tsp dried rosemary
- ½ tsp dried oregano
- ¼ cup grated goat cheese
- Salt and pepper to taste
- Use cooking shears to cut off the sharp points of leaves on the artichoke and snip the stems. Wash thoroughly, then drain.
- Brush your artichokes with olive oil and grill until a nice char forms all around. Remove from grill and allow to cool.
- The artichoke should have opened from the heat. If not, use a knife to help open the artichokes.
- In a large bowl, combine ingredients breadcrumbs, garlic, rosemary, oregano, goat cheese, salt and pepper and stir to combine thoroughly.
- Now you have your stuffing. Press about 1/2 cup of stuffing mixture into each artichoke.
- Wrap each individual artichoke in foil. Place into a Dutch oven and pour in enough water so that half the artichokes are covered and add a quick drizzle of olive oil. Bring to a boil over high heat. Allow to boil, lower to a simmer and cover, for one hour.
These beauties should be easy to pull apart after and are great dipped in a garlic Aioli sauce or just more olive oil.
Recipe by: Michele O'Sullivan
MARINATED ARTICHOKE HEARTS RECIPE:
Marinated artichokes can be used as a pizza topper or a side dish, or maybe even just mixed into your pasta. This delicious way to eat them gives another food a chance at stardom while your precious artichokes still hold an important role in helping your immune system.
MAKES: 4 servings. PREP TIME: 10 min. COOK TIME: 24 hrs.
- 3-4 cloves garlic, minced
- ¼ tsp dried oregano
- ¼ tsp crushed red pepper
- 14 oz. artichoke hearts, drained
- 1/2 cup apple cider vinegar
- 1/2 cup water
- ½ cup olive oil
- Himalayan salt to taste
- Add garlic, oregano and red pepper to a 16-24 oz. clear jar
- Add artichokes hearts to jar (canning jars work the best, because of the tight seal).
- Measure 1/2 cup of water and 1/2 cup of apple cider vinegar into a small sauce pot. Heat to a boil over high heat. Pour over artichoke hearts until they are 3/4 covered in liquid. You may not need all of the liquid depending on the size of your container.
- Pour olive oil over the artichoke hearts until they are fully covered.
- Close the jar and shake.
- Allow to sit for 24 hours so that artichokes fully absorb the marinade.
- Sauté as a side, grill and stir into pasta or pizza!
Recipe by: Christine Pittman