In his “Ode to an Artichoke” Pablo Neruda wrote, “The tender-hearted artichoke dressed up as a warrior, erect, it built itself a little dome, it kept itself impregnable beneath its armoured leaves.”

Cooking artichokes can be intimidating thanks to their tough exterior, but their health benefits are worth the extra effort. Along with being a great source of fiber and vitamins C and K, artichokes are full of antioxidants.

Makes 6-8 Servings

Ingredients

8 cups water
2 tablespoons apple cider vinegar
6 fresh artichokes
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
2 teaspoons chopped fresh parsley
1 teaspoon sea salt
1/2 teaspoon black pepper

Directions

Preheat oven to 425°F. Combine water and vinegar in a large bowl. Trim the top third of the artichokes with a sharp knife and remove the stems. Cut artichokes in half and scoop out the fuzzy choke. Place artichokes in the water and vinegar for about 15 minutes to soften them and preserve their color. Drain and toss with olive oil. Place in baking dish and bake for about 15 minutes. Before serving, drizzle them with lemon juice, parsley, salt, and pepper.