Ingredients:
8 whole artichokes, trimmed
2 tsp juniper berries, lightly crushed
2 small tomatoes, peeled and chopped
3 garlic cloves, sliced
2 small potatoes, peeled and cut
2 small carrots, peeled and cut
½ onion, thinly sliced
1 tsp olive oil
½ tsp saffron
1 tbsp dried coriander
32 oz low-sodium vegetable broth
1 tsp honey
A handful of chopped parsley
Salt and pepper to taste
Instructions:
1. Trim artichokes, removing outer leaves and tips.
2. Sauté onions in olive oil until soft.
3. Add tomatoes, saffron, coriander, and crushed juniper berries, stir 1–2 min.
4. Add artichokes, carrots, potatoes, parsley, garlic, salt and pepper to taste, and broth.
Stir in honey. Simmer 40–45 min until artichokes are tender. Taste and adjust seasoning.
Enjoy!
Profile: Artichoke
The artichoke is the edible flower bud of a thistle, long valued in Mediterranean diets for both its flavor and health benefits. Rich in fiber, antioxidants, and cynarin, a compound known to support liver function and digestion, artichokes are as nourishing as they are beautiful. They thrive in mild coastal climates and are grown in regions like California, Italy, Spain, and France. In California, harvest peaks in spring and fall, making March an ideal time to enjoy them fresh. For this dish, only the hearts were trimmed and cooked, highlighting their tender texture in a saffron-infused broth. Want to learn more? Here are 10 Health Benefits of Artichokes from Cleveland Clinic.
Welcome to the Plant Based Food Channel! 🌱 This is a space to share anything plant based: your plant based journey, recipes, science insights, must-visit spots, gardening ideas, meal prep tips, and inspiration for plant based living. 💚
