Grilled Artichokes with Goat Cheese Dipping Sauce

Written By Lorilee Gillmore

Spring has sprung!  Kapha season is here. What to eat?!

Today is a good day. Most day’s are good days but something happened today that makes it extra special. We harvested our fist artichokes of our large plant in the front yard. I love artichokes. OK maybe more than love. I love, love artichokes! They are one of my most favorite Spring vegetables. They are so good for us, in so many different ways. Here are some of the Yumazing benefits of this beautiful and elegant plant.

How excited are you now to dive into one of these little babies? Here is an easy recipe I have put together. The goat cheese is lighter and warmer than cows milk cheese which makes it more easily digestible during this kapha season. Plus the spice blend naturally lowers cholesterol.

Artichokes are a blood tonic, they support the gallbladder and increase bile in the liver, which will help with fat assimilation. They are incredibly high in antioxidants, mostly in the form of vitamin C. They naturally lower cholesterol and triglycerides in the bloodstream. This lovely little globe is not only a friend to diabetics, as the phytonutrients help to control blood sugar, but also beneficial for someone who is anemic or has low energy. This amazing thistle can also act as a mild diuretic, lower blood pressure and boost the immune system. If that was not enough they are a great source of fiber.

Print the recipe here.

INGREDIENTS

  • 2 artichokes

  • 1 bay leaf

  • 1 1/2 cup of water (I like to use my pressure cooker to start the process)

DIRECTIONS

  • Wash and trim the artichokes, put a steaming rack in the bottom of the pressure cooker.

  • Add 1 bay leaf and 1 1/2 cup of water.

  • Pressure cook for 10 minutes.

  • Release steam, remove the artichokes and allow to cool until you can handle them. Once the artichoke is cool enough to handle, slice it in half from stem to top and pop on the grill until nice and toasty.

For the dip mix

  • 8oz organic goat cheese

  • 1/8 tsp ground turmeric

  • 1/8 tsp ground fenugreek

  • 1/4 tsp ground coriander

  • 1/4 tsp ground fennel

  • 1/4 tsp ground cumin a pinch each of ground ginger and ground black pepper

  • 1 Tbl chopped fresh dill 2 tsp ghee

DIRECTIONS

  • Heat the ghee in a pan, add the spices and heat until aromatic.

  • Turn the heat to low and fold in the goat cheese until blended through.

  • Remove from heat and add the fresh chopped dill. Transfer into a dish for serving.

Lorilee Gillmore
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