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America’s Healthy
Cooking Teacher

Shaved Fennel and Artichoke Hearts

The perfect side dish to help refresh our livers and aid in digestion.

 

Makes 3-4 servings

Ingredient List: 

extra virgin olive oil
2-3 cloves fresh garlic, thinly sliced
1 red onion, thin half-moon slices
sea salt
6-8 artichoke hearts, split lengthwise
1 small fennel bulb, tops trimmed, 2-3 tablespoons leaves reserved, very thinly shaved or sliced
juice of 1 fresh lemon

Step By Step Instructions: 

Place a small amount of oil, garlic and red onion in a deep skillet and turn heat to medium.  When the onions begin to sizzle, add a pinch of salt and sauté until quite limp, 3-4 minutes.  Add artichoke hearts, sprinkle lightly with salt, cover, reduce heat to low and cook until the artichoke hearts are tender, 17-20 minutes.  Remove from heat, stir in fennel and lemon juice and adjust seasoning.  Spoon onto a serving platter and sprinkle reserved fennel leaved on top, with a drizzle of extra virgin olive oil.  Serve warm. 

COOK’S TIP: To prepare an artichoke heart, cut the stem of the artichoke off at the base.  Remove the outer leaves of the artichoke by pulling them down so they snap off.  Using a sharp knife, cut the artichoke crosswise, removing the remaining leaves, leaving about a 1 -inch base.  With a small paring knife, trim the green leaf stubs off the bottom of the base.  Then trim the dark green leaf stubs from the top of the base.  Using a melon baller, remove the hairy choke from the base of the artichoke.  Place the prepared artichoke heart in a bowl of cold water that has had the juice of one lemon mixed in.  

You may also use frozen artichoke hearts to save time.