STEAMED ARTICHOKE FOR SPRING.....and NIGHTSHADE, GLUTEN AND LACTOSE FREE

   First image, is artichoke ready for table.  Second image, is artichoke "nearing the precious heart!"  

STEAMED ARTICHOKE WITH VINAIGRETTE
The magic of springtime artichokes is something to look forward to, and so easy.  They can be served as a first course at dinner, or an appetizer for a cocktail buffet.  They’re wonderful for patio parties, as well.  The vinaigrette is an important finish.  One artichoke usually serves 2 people. 

1-2 large fresh artichokes, trimmed (see below)
Water
Pinch of salt
On a firm surface, lay artichoke on its side.  With a serrated knife, trim about 1 ½  inches off top, and remove large stem at base, with small leaves.  If stickers are present on outer leaves, trim with scissors.  Wash well under running water.  Place in a small deep pan, with lid, large enough for 1 or 2 artichokes.  Add about  1 ½ inches water and pinch salt, in bottom.  Cover and bring to boil.  (Use steamer basket if desired, but not necessary.)   Reduce heat to full simmer, cover, and cook for about 25-30 minutes, depending on size.  When done, place artichoke on cutting board to slightly cool.  When ready to serve, push leaves outward with hands, to form a beautiful flower affect.  Drizzle vinaigrette over artichoke and serve.  Include a separate plate to deposit leaves, after guests have eaten and enjoyed leaf tips.  IMPORTANT:  When guests find the heart in bottom of artichoke, take a sharp, small knife and remove any “whiskers” or sharp edges that maybe present.  Then divide heart for guests to dip in vinaigrette.

SIMPLE VINAIGRETTE
½ good olive oil
¼ cup red wine vinegar
Kosher salt and pepper, to taste
1 teaspoon dried oregano
½ teaspoon agave, or honey
Whisk ingredients, set aside, until ready to pour over artichoke.
 
And of course, nightshade, gluten, and lactose free. Please see earlier posts for additional information these foods have on arthritis and other related illnesses.
Be well and best wishes,
Caroline