Eating steamed artichokes is a great way to stimulate bile flow and eliminate toxins from the liver. Artichokes are related to milk thistle, which is commonly used to support the liver.Cook time: 40 minutes
Ingredients
- 4 large artichokes
- 3 medium lemons (quartered and juiced)
- 2 bay leaves
- 1/4 teaspoon black peppercorns
- 2 teaspoons dried parsley
- 1-1/8 teaspoon sea salt
- 1/2 cup extra virgin olive oil
Directions
Step 1
Trim stems and cut off top 1/2 inch of leaves. Cut off top of remaining leaves to remove points with kitchen shears.
Step 2
Place steam basket at bottom of large stock pot. Fill pot with water until just below basket.
Step 3
Add bay leaves, parsley, peppercorns and 1 teaspoon salt to water.
Step 4
Place artichokes and quartered lemons cut side down on steamer basket.
Step 5
Bring pot to simmer. Cover. Cook 30-40 minutes, until an outer leaf easily pulls off of artichoke.
Step 6
While artichokes are steaming, combine olive oil, lemon juice and remaining 1/8 teaspoon of salt.
Step 7
Dip artichoke leaves into sauce and eat! Be sure to cut out the artichoke hearts underneath the spines and eat that too once you’ve eaten all the leaves.
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