Eosinophilic Esophagitis Friendly Ginger & Herb Steamed Artichokes
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Learn more →Ingredients
4 servings
For the artichokes
- 4 large artichokes
- 1 lemon, halved
- 1 tbsp fresh ginger, peeled and thinly sliced
- 4 garlic cloves, smashed
- 3 sprigs fresh thyme
- ½ tsp sea salt
For the dipping sauce
- 3 tbsp coconut aminos
- 2 tbsp olive oil
- 1 tbsp fresh lemon juice
- 1 tsp fresh ginger, finely grated
- ¼ tsp ground turmeric
For serving
- 1 tbsp fresh parsley, finely chopped (optional)
Instructions
- 1
Fill a large pot with 2 inches of water. Add the smashed garlic cloves, sliced ginger, thyme sprigs, sea salt, and the juice of half the lemon to the water. Fit a steamer basket into the pot and bring the water to a boil over high heat.
- 2
While the water heats, trim the artichokes: slice off the top 1 inch of each artichoke with a chef's knife, then use kitchen shears to snip the sharp tips off the remaining outer leaves. Rub all cut surfaces immediately with the remaining lemon half to prevent browning.
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