Red Meat Allergy Friendly Coconut-Cream Braised Artichokes
Total time55 min
Prep time20 min
Cook time35 min
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Learn more →Ingredients
4 servings
- 2 cans (14 oz each) artichoke hearts in water, drained and halved
- 2 tbsp coconut oil
- 4 cloves garlic, thinly sliced
- 1 tbsp fresh ginger, finely grated
- ½ tsp ground turmeric
- 1 can (13.5 oz) full-fat coconut milk
- ½ cup coconut cream
- 1 tbsp apple cider vinegar
- 1 tbsp coconut aminos
- ½ tsp fine sea salt, plus more to taste
- 2 tbsp fresh lemon juice
- 2 tbsp fresh parsley, roughly chopped
- 1 tbsp fresh thyme leaves
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Pat the drained artichoke heart halves dry with paper towels.
- 2
Melt the coconut oil in a large skillet over medium-high heat until shimmering. Add the artichoke hearts cut-side down in a single layer and cook, undisturbed, for 3–4 minutes until the cut faces are golden and lightly caramelized. Flip and cook 2 minutes more, then transfer to a plate.
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