Artichokes

I love getting and reading Natural Health magazine it is full of great tips, recipes and ideas for living a healthy and natural lifestyle.  There was an article in the most recent issue all about artichokes....which happen to be one of my favorite veggies.  Did you know they have more disease fighting antioxidants than any other vegetable.  They are also "natural detoxifiers that improve immunity and help prevent disease by lowering inflamation in the body".  They are only 60 calories and each artichoke(med sized) has about 7 grams of fiber...as well as folate, magnesium, vitamin C, and potassium.  Here is a yummy recipe I found on the natural health mag. website. It is on my list to make in the next week or so...enjoy and let me know your feedback or you have a favorite recipe using artichokes.

Fresh Antipasto with Homemade Giardiniera

This variation on Italian antipasto uses fresh vegetable giardiniera in place of the more commonly used jarred ones, for added nutrients and crunch.

Ingredients

¼ head cauliflower, coarsely chopped (about 1 cup)
1 medium red bell pepper, thinly sliced in strips
3 celery stalks, thinly sliced in small half-moons
½ cup baby carrots
½ cup extra virgin olive oil
¼ cup balsamic vinegar
1 teaspoon salt
1 cup Reggiano-Parmigiano, diced
2 3-ounce jars of marinated artichoke hearts, drained
2 cups green and black olives (picholine and kalamata are ideal)
1 tablespoon fresh lemon juice
6 ounces thinly sliced Genoa salami, cut into thin strips (optional)
1 ½ cups bocconcini (about 9 ounces)
6 small basil leaves
Freshly ground black pepper

Nutrition Facts

Per serving: 279 calories, 23 g fat (8.6 saturated), 7 g carbohydrates, 13 g protein, 2 g fiber, 917 mg sodium (40% Daily Value)

Directions

1. To make the giardiniera: In a large bowl, combine cauliflower, bell pepper, celery, and carrots with oil, vinegar, and salt. Stir gently to combine and coat evenly. Cover loosely with wax paper and place in the refrigerator for at least 1 hour.

2. In a large serving bowl, combine giardiniera with Reggiano-Parmigiano, artichoke hearts, olives, lemon juice, and salami (if using), stirring gently to combine. Top with bocconcini and basil leaves. Season with freshly ground black pepper to taste.

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