Artichokes Like You Never Tasted Before!

Last Night's Dinner: 1 bowl of spinach avocado soup: If you want to make a batch of it, fill your Vitamix or highspeed blender halfway with water. This time, I used 1 large 11 oz. container of organic baby spinach. Add spinach to the Vitamix in batches that can process easily, using between 3/4 and the entire 11 oz. container, depending on personal taste, until it all blends. Add 1 large avocado, a couple of heaping teaspoons of miso - I used South River Azuki Bean miso this time, but have also used chickpea miso; you can experiment - some fresh lemon and sea salt to taste. The flavor should really "pop," so add more salt in increments until it does. Chill down and serve. 1 bowl mix of Caldwell Bio Fermentation Canada Radis Noir (Fermented Black Radish), Deep Root Organic Coop Raw Cultured Beets (also Caldwell) and Monterey Farms ArtiHearts. A couple of slices of Manna Millet Bread smeared with Vivapura raw Wild Jungle Peanut Butter. Breakfast Today: 1 juicy mango Lunch: Manna Millet Bread smeared with Vivapura raw Wild Jungle Peanut Butter.
OK, so let's talk about these artichoke hearts!!! I discovered them one day in the produce section of Whole Foods. They come in a sealed plastic bag, and are made on the Monterey Peninsula in California, where artichokes thrive. I very quickly became seriously addicted to these "chokes" marinated only in lemon and garlic. I just get the simple ones, but there are also herbed and grilled and a few more varieties. You might want to taste them all! Having grown up with a mother who frequently served artichokes on Friday nights, along with a dipping sauce of warm butter and garlic, I have been a fan my whole life. Actually, though my mom cared (and still does) about eating healthfully, we grew up in a Kosher home, so for the Friday night meat meal my mom had to use margarine, rather than butter. When I started making them, I translated that to olive oil, garlic and sea salt for dipping. Getting through the leaves to the choke, which I would methodically scrape out and discard, had me salivating for the tender, buttery heart in the center. This, to me, even at a young age, was like eating the most luscious chocolate cake; it melted in my mouth. ArtiHearts affect me the same way. They are not the oily hearts you find in bottles in the supermarket. They taste so fresh and so rich in flavor and actually use the whole artichoke in the process. ArtiHearts make an excellent snack or addition to any dish. Warning: You will not be able to stop until you finish the bag! Great for children, too, as an after school snack. Jane MacDonald is the President of Monterey Farms. I called her to find out all about her ArtiHearts and thank her for creating them. She really has a commitment to take freshly grown artichoke hearts and keep them tasting that way.
http://www.montereyfarmsartichokes.com/products.htm
tel: 831. 393.1328
From The Epicurean Table www.epicureantable.com : "Since ancient times, the artichoke has been used for liver and gallbladder conditions, 'cleaning' the blood, as well as the bladder. The Egyptians highly prized it as a health and diet food and Plinius described it as the 'food for the rich' because of the health problems contributed to a 'rich' life style - excessive in rich foods, fats and wine that led to liver illnesses (such as cirrhosis), gout and a general run down condition.Today we know that the artichoke is very high in fibre, potassium, calcium, iron, phosphorus and other trace elements important for a balanced system. It is known to positively help poor liver function (thus helping to lower the blood cholesterol), arteriosclerosis, gout, supports the treatment of hepatitis and improves the gall secretions. It can slightly lower the blood sugar, improve the appetite and digestion, is diuretic and may help some migraine conditions (most especially those caused by toxins in the blood). As it helps the body rid itself of excess water and moves toxins it also has the added side effect of an improved skin luminosity. In a poor diet of excessive drinking (most especially strong alcoholic drinks), high red meat and fat consumption, the artichoke can boost the liver's ability to regenerate its cells. Obviously, nothing can help advanced cirrhosis of the liver. Most liver problems by the way, are self-inflicted." Oh, and by the way, I also read that the artichoke is an aphrodisiac :) Enjoy!