Artichokes with a lemony olive oil dip 🌱

Did you know that artichokes are flowers rather than vegetables? And that the part we’re eating is the bud? This purple thistle rich in antioxidants can be harvested already in the spring making it perfect for your springtime menu. I like enjoying my artichokes with just some olive oil and lemon juice. This springy 5-ingredient recipe is so easy you can barely call it a recipe. And it’s vegan – but that goes without saying, right?

Trim your artichokes and steam them until the bracts (yes, that’s what they are called – not leaves, not petals) come off easily. This will take between 25 and 40 minutes depending on the size of your artichokes.

In the meantime, mix extra-virgin olive oil, lemon juice, fleur de sel and black pepper.

Dip one bract at a time in the lemony oil and scrap off the soft pulp at the bottom with your teeth. Delicious!

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