Eosinophilic Esophagitis Friendly Garlic-Herb Artichokes

Total time55 min

Prep time15 min

Cook time40 min

4.9

(23)

Eosinophilic Esophagitis Friendly Garlic-Herb Artichokes

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Ingredients

4 servings

4 large artichokes
1 lemon, halved

For the garlic-herb drizzle

¼ cup olive oil
4 cloves garlic, thinly sliced
2 tbsp fresh flat-leaf parsley, finely chopped
1 tbsp fresh thyme leaves
1 tbsp fresh rosemary, finely chopped
½ tsp fine sea salt
1 tbsp fresh lemon juice

Instructions

1
Fill a large pot with 2 inches of water and set a steamer basket inside. Squeeze one lemon half into the water and drop the spent half in as well. Bring to a boil over high heat.
2
While the water heats, prepare the artichokes: use kitchen shears to snip the sharp tips off the outer leaves. Slice about 1 inch off the top of each artichoke with a chef's knife, then trim the stem to about 1 inch. Rub all cut surfaces immediately with the remaining lemon half to prevent browning.

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