Artichokes are popping up in farmer’s markets, and the ways to prepare them seem endless. They make an excellent appetizer or light lunch. Artichokes are very low in fat and cholesterol, and chock full of Iron, Niacin, Potassium, Magnesium, Phosphorus, Manganese, fiber, and Vitamins C, K, and B6. This recipe for artichokes is simple and effortless, so an excellent option if you are having lunch guests, or need some good appetizers.
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Artichokes with Vegan Lemon Butter Sauce
Yield: 2-4 Artichokes
- 2-4 artichokes
- 1/4 cup organic margarine
- 1 tablespoon chopped fresh parsley
- 1 tablespoon lemon juice
- pepper to taste
Wash artichokes, then trim the stems and remove the loose outer leaves. Cut off 1 inch from each of the artichoke tops and then cut of the sharp tips of each leaf, brushing the cut edges with lemon juice. Fill a kettle with salted water and bring it to a boil over a high heat. Once boiling, reduce heat to medium, add artichokes, and simmer for 20-30 minutes, until the leaf pulls easily out of the artichoke.
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*Receipts will come from ISIPP.
While the artichokes are simmering, prepare the lemon margarine sauce. Melt the margarine over medium-high heat, then stir in chopped parsley and lemon juice. Add a bit of pepper to taste.
Serve the artichokes with margarine sauce for dipping. This would go great with white wine or lemonade!
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