Artichokes are native to the Mediterranean and one of the oldest cultivated vegetables in the world.

Globe artichokes have a rich culinary history, as referenced by Greek and Roman scholars. Once considered a delicacy, artichokes are a rich source of fiber, magnesium, chromium, vitamins A & C, B1, B2, and B3.  Their high fiber content, in the form of inulin, is not used as an energy source by the body. Therefore, artichokes are highly beneficial in regulating blood sugar and excellent for diabetics.  

Historically, artichokes were used to support liver diseases, which is substantiated by recent clinical research.  Artichokes encourage bile flow and many studies have found liver regenerating benefits.  In the same way artichokes support the liver, they may help to lower cholesterol.

The lemons in this recipe also have health properties, as they’re anti-inflammatory and rich in Vitamin C.  I serve the dip with endive spears, another bitter vegetable renowned for liver promoting properties. Therefore, unlike most snacks, the Lemon & Artichoke Dip promotes good health! 

Ingredients

1 can of artichokes
4 tbsp of crumbled goats cheese
1/2 lemon
2 tbsp of olive oil
a few pinches of sumac
10-15 endive spears

Instructions

1. Preheat oven to 200 Celsius or 375 Fahrenheit.

2. Simply place artichokes and goat’s cheese in a blender or food processor and whiz to combine.

3. Zest the lemon and squeeze it’s juice into the artichoke mixture.

4. Place into an oven proof appetizer dish, such as a cheese baker and drizzle with olive oil.

5. Add a few pinches of sumac to the top and bake in oven for 15 minutes.

6. Meanwhile, pull apart the endive spears and wash them.  Place on the appetizer tray to serve with dip when ready.  (You can optionally garnish with herbs such as parsley, oregano, or coriander.)