Spartan Steamed Artichokes

By Andrew Thomas

Ingredients

- 1 large globe artichoke
- 2 cloves garlic
- 1/4 lemon

Directions

1. Use scissors to cut the ends of the petals on the artichoke.
2. Chop off top 3/4" of the artichoke with a serrated knife
3. Rinse artichoke under water to remove dirt.
4. Set up large pot on stove with and fill with 1-2" water. Add whole garlic cloves and lemon wedge to the pot.
5. Set up steamer basket in pot and place artichoke in basket. Cover the pot, bring to boil, reduce heat to simmer, and cook for 30-40 minutes, or until outer leaves can be easily removed.
6. Remove from heat, let cool, and peel off the artichoke petals to eat the soft, white portion. Once all petals have been cleaned, delve into the artichoke heart with a knife or spoon.

Lemon Basil Artichoke Soup

By: Rose Marie Jarry, Master Chef at Kronobar

Ingredients

- 4 cups organic vegetable broth
- 2 tablespoons fresh basil leaves + extra for serving
- 3 medium sized potatoes
- 1 cup of cooked and diced artichokes (you can use from a can, but choose the preservative free brand.)
- ¼ cup onion
- 2 tablespoons cold pressed olive oil
- 1 lemon, juiced
- Celtic Salt and pepper

Directions

1. Place the broth, potato, artichokes, basil and onion into a saucepan and simmer over medium heat for 20 minutes.
2. When the potatoes are cooked, pour the whole mix into a blender, with 2 tablespoons of olive oil and blend a few seconds until creamy.
3. Serve the soup with some fresh basil leaves and a few drops of lemon juice on top.
4. Enjoy.

Stuffed Artichokes

by Whole Foods Market®

Artichokes stuffed with a lemony whole grain mixture are a seasonal treat.

Ingredients

- 2 lemons, divided
- 4 large artichokes, stems removed
- 2 cups cooked whole grains
- 5 cloves roasted garlic or 3 cloves raw garlic, minced
- 1/3 cup whole wheat bread crumbs
- 3 tablespoons nutritional yeast
- 3 tablespoons minced white onion
- 2 tablespoons minced fresh parsley
- 2 tablespoons lemon juice
- 4 1/2 teaspoons onion granules
- 1 teaspoon grated lemon zest
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- 3 cups low-sodium vegetable broth
- 2 bay leaves

Directions

1. Cut 1 lemon in half. Squeeze juice of 1/2 lemon in a large bowl, then fill the bowl with water. Stir well. Carefully use a serrated knife to cut off the top third of each artichoke, then use scissors to clip off and discard sharp leaf points, placing each artichoke in the lemon water as you finish. Once artichokes are cleaned and prepped, cut out and remove the inner leaves and fuzzy choke to create a cavity to stuff with the grain mixture.
2. In a large bowl, stir together whole grains, garlic, bread crumbs, nutritional yeast, onion, parsley, lemon juice, onion granules, lemon zest, salt and pepper. Stuff each artichoke with the grain mixture, spooning into the center and between leaves. Thinly slice reserved 1/2 lemon and combine with broth and bay leaves in a wide ovenproof saucepot. Snugly arrange artichokes in the saucepot and bring liquid to a boil over medium-high heat. Reduce heat to medium-low, cover and simmer about 30 minutes or until tender (when a leaf can be easily removed from artichoke).
3. Meanwhile, preheat the oven to 425°F.
4. Transfer the saucepot to the oven. Roast artichokes, uncovered, 10 to 12 minutes or until tops are lightly browned. Cut remaining lemon into 4 wedges and serve with artichokes.

Artichoke Stuffed Peppers

By: Rose Marie Jarry, Masterchef at Kronobar

Ingredients

- 4 long red peppers (You can use the regular ones too if you can't find the long shaped peppers).
- ½ cup creamed coconut
- ½ cup light coconut milk
- 4 garlic cloves, chopped
- 1 tablespoon smoked paprika
- ¼ cup chopped onion
- 1 cup chopped and cooked artichokes
- 1 cup fresh spinach
- Celtic salt and pepper

Directions

1. Preheat an oven to 375°F.
2. Sauté the garlic with a drizzle of oil in a sauce pan for 1 minute.
3. Add the coconut milk and creamed coconut and simmer over low heat for 2 minutes, or until the mixture becomes uniform.
4. Add the smoked paprika, artichokes, and spinach; mix well then remove from the heat.
5. Chop off the tops of each pepper and remove the seeds without breaking the pepper.
6. Using a spoon, stuff each pepper with the artichoke mix. To prevent the stuffing from spilling out while baking you may want to cover the tops with foil.
7. Place the stuffed peppers in a pan with ¼ cup of water at the bottom and bake 35 minutes.
8. Serve hot or cold and enjoy!

Buckwheat & Artichoke Calzone

By Rose Marie Jarry, Master Chef at Kronobar

45 minutes, 4 servings, 461 calories per serving, gluten-free, vegan.

Ingredients

Calzone Dough:

- 1 cup buckwheat flour
- ¼ cup ground flax seed
- 1 cup gluten free flour of your chose
- ¼ cup potato flour
- 2 cups water
- 2 tablespoons olive oil
- 1 tablespoon baking powder
- Salt and pepper 

Filling:

- 1 cup cooked and chopped artichoke
- 1 cup spinach
- ½ cup sliced zucchini
- ¼ cup onion
- 1 cup all natural salsa, your favorite brand
- 1 cup vegan and soy free cheese (I recommend Daiya.)

Directions

1. Heat the oven to 400°F.
2. Chop all the vegetables combine in a bowl. Then add the salsa and cheese and set aside.
3. Start the preparation for the dough. We won’t be using any yeast or gluten so I created an easy and fast way to make a nutritive dough.
4. To prepare the dough, mix all the dry ingredients in a bowl.  Make  a well in the center and pour the water and olive oil into it. Mix with either a wooden spoon, or a standing mixer with the hook attachment. You can use your hands at the end to help you out.
5. Once you have a ball of dough, cut it in 4 pieces. Flatten each section into a square with a rolling pin.
6. Stuff each piece of dough in the middle with the filling, then fold the dough back on itself. Press the edges of the calzone together.
7. Lay them on a greased cookie sheet and bake 15-18 minutes.
8. Serve them hot with a side salad.

Carrot and Artichoke Scones

By Rose Marie Jarry, Master Chef at Kronobar

50 minutes, 12 scones, 136 calories per scone, gluten-free, vegan

Ingredients

- 2 scallions
- ¼ cup shredded carrot
-¼ cup cold pressed olive oil
- ½ cups gluten free flour (I suggest: pea, broad bean, quinoa or chickpea flour).
- ½ cup tapioca flour
- 2 tablespoons ground flax seeds
- 1 tablespoon baking powder
- 1/8 cup organic cane sugar
- 2/3 cup water
- 1 pinch celtic salt
- 1 pinch cayenne pepper
- 1 tablespoon Mexican blend spices

Directions

1. Heat up the oven to 425°F.
2. Chop the scallions and artichokes and combine in a small sauce pan. Add 1 tablespoon of oil and the vegetable broth powder with the shredded carrot. Sauté over high heat for 1 minute.
3. In a large bowl or a standing mixer, mix all the dry ingredients together then add the water and cooked vegetables.
4. Mix until you get a lump of dough. Depending of what type of flour you use, you might need to add a bit more flour to have the right consistency.
5. Dust the counter with flour and using your hand roll the dough into a ball. Cut it into12 even pieces.
6. Form a triangle shape with each piece and rub the top in the Mexican spices.
7. Lay them on a greased cookie sheet and bake 15 minutes.
8. If you don’t eat them in the first 48 hours, I suggest you refrigerate them in a plastic bag. If they become dense, try slicing them in half and toasting them.

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