By: Esther Vasa
Ingredients:
Artichoke – 1
Ripe Avocado – 1
Ginger – 1 inch piece
Salt to taste
Bay Leaves – 2
Diced Fresh Basil – 1tbsp
Cayenne Pepper – 2 pinches
Olive Oil – 2 tbsp
Lemon - 1
Organic Apple Cider Vinegar (with the Mother) – 1 tbsp
Water ½ cup
Preparation:
This is a two step process. This is packed with the two-way goodness of both artichoke and avocado. Cynarin and Silymarin are two important phytonutrients that are found in artichokes. As a matter of fact, artichokes rank #1 in phytonutrients. They are very rich in fiber and help increase the HDL/LDL ratio. They have a high medicinal value in curing liver diseases.
Trim the rough ends of the artichoke and clean in cold water. Smear half a lemon on the artichoke to prevent oxidation. Then, steam the artichoke for 45 minutes. While steaming, put the ginger and bay leaves. This way the artichoke will pick up some aromatic flavors! The tough artichoke leaves will be soft and tender. Set it aside to cool down. You can boil in water with some salt added if you prefer.
Scoop out the avocado and blend it along with olive oil, juice of half a lemon, some salt, cayenne pepper, water and basil for about. The creamy avocado paste is the dip for artichoke.
Preparation Time: About an hour
Serves: 2
