Artichokes are rich in nutrients and belly-filling in fiber, but are low in calories. Braising artichokes in a lemony broth with garlic and olive oil gives great flavor. Serve with vegan aioli for delicious dipping.

Yields: 2-4 servings

INGREDIENTS:

Artichokes:
1 lemon, squeezed
2 artichokes
3 cups water
1/4 cup lemon juice
2 cloves garlic, chopped
1 Tbsp olive oil
1 tsp sea salt

Aioli:
3 Tbsp Veganaise
2 Tbsp lemon juice
1 Tbsp olive oil
1/2 tsp Dijon mustard
1/4 tsp garlic powder
1 Tbsp finely chopped basil
1 pinch sea salt and freshly ground black pepper

PROCEDURE:

Artichokes
1. Squeeze 1 lemon into a large bowl of cold water.
2. Snap off a few layers of the dark green outer leaves of the artichokes and discard. Cut off the top inch of each artichoke and discard. Trim fibrous parts around the base. Cut 1 artichoke in half and scoop out the purple inner leaves and fuzzy choke. Place in lemon water to prevent browning.
3. Repeat with the other artichoke.
4. In a large, heavy pot big enough to accommodate artichokes in one layer, mix together
3 cups water, 1/4 cup lemon juice, garlic, olive oil, and salt. Bring to a simmer. Place artichokes cut-side down. Simmer for 15 to 20 minutes until tender and the center can be pierced with a fork.
5. Let cool before serving.

Aioli:
1. Mix together Veganaise, lemon juice, olive oil, mustard, garlic powder, salt, and pepper.
2. Whisk until smooth and then mix in basil.
3. Let stand for 10 minutes before serving.

SERVICE

Serve Artichokes at room temperature with Aioli in a small dish for dipping.

LEFTOVER STORAGE

Store separately in sealed containers in the fridge for up to 3 days.