Ingredients
- 6 whole Organic Artichokes cooked and cleaned
- 1 whole Meyer Lemons juiced
- 3 tablespoons Shallots minced
- 1 tablespoon Capers diced small
- 1 whole Meyer Lemons zested and juiced
- 1 tablespoon Extra Virgin Olive Oil
- 2 tablespoons Organic Garlic *Roasted and minced
- 2 tablespoons Italian Parsley chopped fine
- 2 tablespoons Sugar
- Organic Grinders Rainbow Pepper to taste
- Organic Grinders Garden Herb with Sea Salt to taste
Directions
Trim the sharp ends of each artichoke with scissors, and place in a large pot. Combine the artichokes with the lemon juice, olive oil, salt, and fill pot with enough water to cover the artichokes.
Boil for 20 minutes or until tender. Remove artichokes from pot and let cool.
Once artichokes have cooled, scoop out the centers with a spoon, to remove the heart. After cleaning and removing the hearts, chop them and then mix with the oil. Incorporate all other ingredients and season with salt and pepper, to taste.
