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March 18, 2017Author: Lily Mazzarella
1 large globe artichoke, rinsed, with sharpest tips trimmed
1 tbsp of mixed dried herbs, including: fennel seed, mint, thyme, black pepper + 1 bay leaf
Extra virgin organic olive oil
Place the artichoke in a sauce pan, and fill with water until the artichoke is half-submerged.
Add the herbs + salt to the surrounding water. Bring to a boil, and then reduce to a simmer.
Turn the artichoke to a different side every 10 minutes or so, depending upon its size.
Artichoke is ready when outer leaves pull off without too much of a fight.
Turn off the heat, and remove the artichoke from water with tongs, squeezing excess water into the pan.
Allow the artichoke to cool for a few moments, and savor each leaf dipped in olive oil whisked with a little salt (sometimes I add curry powder to the olive oil—yum!).
For Artichoke Water: simply reserve the cooking water from above in a mason jar, and drink a few ounces every day of your cleanse! Artichoke water is otherworldly delicious, bitter and sweet, and fully artichoke-y.
For many more springtime detox recipes, download our new Happy Liver Detox Guide.
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