Artichokes Have Disease-Fighting Antioxidants

May 5, 2008 — --

In a recent study, USDA researchers found that artichokes have more disease-fighting antioxidants than any other vegetable they tested. And the egg-size baby version allows you to eat the entire artichoke — heart and leaves — as you would a piece of broccoli. Plus, artichokes are low in calories, and high in belly-filling fiber.

Where to find: In the produce section of higher-end grocery stores; they're usually in a shrink-wrapped packaged.

How to Prepare:

For each baby artichoke, 1) cut the stem off at the base, 2) peel off petals until you reach those that are yellow in color and 3) cut off the top one-third.

As you prep each artichoke, drop them into a bowl of water with 2 tablespoons lemon juice to prevent browning.

Then in a large skillet, heat the artichokes and one cup of chicken broth to boiling, cover and simmer for 3-5 minutes. Drain the broth and place the artichokes in a bowl. In the same skillet, heat two tablespoons of olive oil over medium heat.

Then add the artichokes back in, along with one teaspoon of minced garlic. Cook and stir until lightly browned, about five minutes. Sprinkle with lemon juice, basil, salt, and pepper. One serving is 4-6 artichokes.

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