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Roasted Artichoke with dipping sauce |  Vegetable Day

Recipe adapted from gimmesomeoven.com
Makes 1 serving - Uses 4 oz of veggie day allowance

Ingredients
  • 1 artichoke
  • ½ lemon
  • ½ TBSP Olive Oil
  • 2 cloves garlic, peeled and roughly chopped
  • Fresh rosemary
  • Fresh sage
  • Braggs Organic Sprinkle
  • Salt
  • Pepper
Directions
  • Preheat oven to 400°
  • Cut off bottom ½” of artichoke stem and top 1” of leaves
  • Using kitchen shears or scissors, cut off pointy tips of leaves (so they don’t poke you when you eat them)
  • Remove and discard small leaves by stem
  • Vertically, cut the artichoke in half (top to stem)
  • Using a spoon, scoop out the fuzzy “choke” from the middle of the artichoke
  • Rub a lemon wedge all over the entire surface of each artichoke half to prevent browning
  • Place the artichoke halves, cut side up, in a baking pan
  • Lightly brush the cut side of the artichoke with olive oil
  • Fill the cavity with the chopped garlic, topping it with the fresh herbs and season to taste with Braggs, salt and pepper
  • Carefully flip the artichoke halves over, making sure cavities remain stuffed
  • Lightly brush this side with olive oil and season, to taste, with Braggs, salt and pepper
  • Bake uncovered for 15 minutes
  • Remove from oven and cover loosely with aluminum foil
  • Bake for another 30 minutes or until artichokes are tender and leaves are easily removed
  • Carefully remove garlic and herbs for use in dipping sauce (below)
  • Squeeze ½ lemon, drizzling lemon juice over artichokes

 

Dipping sauce

Ingredients

  • 1 TBSP olive oil
  • ½ lemon
  • 1 TBSP water
  • Garlic, herbs and spices from roasting artichoke
  • Salt
  • Pepper
  • Flavor God Cheese flavoring (optional)

Directions

  • Pour oil and water into small bowl
  • Squeeze lemon juice into bowl
  • Stir gently, blending together
  • Add garlic, herbs and spices
  • Add salt. pepper and cheese flavoring to taste
  • Stir gently
  • Ready to serve with roasted artichokes
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