Oral Allergy Syndrome Friendly Ginger & Herb Steamed Artichokes
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Learn more →Ingredients
4 servings
For the artichokes
- 4 large artichokes
Ingredient noteCooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked artichoke in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid artichoke, tap it and change its rating to Red.
- 1 lemon, halved
- 1 tbsp fresh ginger, peeled and thinly sliced
- 4 garlic cloves, smashed
Ingredient noteCooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked garlic in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid garlic, tap it and change its rating to Red.
- 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)Can be omitted
fresh parsley
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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