THIS RECIPE can be part of a great antipasto, and is best made ahead of time.
Artichoke Hearts with Caramelized Onions and Herb Dressing
Ingredients
2 cups red onion
2 cups yellow onion
1 can (9 ounces) artichoke hearts
4 tbsp olive oil
4 garlic cloves, minced
¼ tsp red pepper flakes
¼ tsp paprika
½ tsp fresh parsley
½ tsp fresh tarragon
2 tbsp lemon juice
Preheat oven to 350 degrees.
Julienne the red and yellow onions.
Drain and rinse the artichokes. Combine artichokes with 2 tbsp of olive oil, minced garlic, and spices in a bowl. Spread out mixture onto a sheet pan and bake for 35 minutes at 350 degrees, artichokes will be slightly soft and browned—do not burn.
On medium heat, in a sauté pan, heat the remaining 2 tbsp of olive oil. Add the red and yellow onions and sauté on medium for 5–6 minutes. When the onions start to brown, reduce the heat and cook for an additional 15–20 minutes, stir as needed to keep from burning. Once the onions are caramelized, stir in the lemon juice and cook until the liquid is evaporated. Do not burn the onions.
In a large bowl, combine the roasted artichokes and caramelized onion mixture. Gently mix until everything is evenly combined.
Chill.
Makes: 4 servings
Prep time: 15 minutes
Cook time: 50 minutes
Extremely good article. I am a hypnotherapist and agree wholeheartedly with your article
Most strange you recommend using Artichoke from a Tin Can, fresh is far superior to what is offered in a Tin Can…plus the High Sodium found within all Tin – Canned foods…not good at all. Not to mention the possible contamination, toxins found in the Metal tin can…most certainly leach direct into foods contained within Metal/tin. Canned…tinned foods are not safe to eat…Best avoided…do not not use…always eat/use fresh vegetables, when preparing your meals…fresh vegetables for a healthy body & soul…the truth.
I have just purchased your book “The Blood Sugar Solution” and can’t stop reading it. I have had type 2 Diabetes for about 20 years and am being put on more and more oral medications. I have lost about 20 lbs but my blood sugars are not going down and my doctor wants to start me on insulin. I am fighting doing this and am so happy to read about your program. Finally, something that makes sense to me. I will probably start the program after I’ve read all of the book.
Thank you for bringing this important information to light.
I really need to see nutritional information for recipes. We don’t usually use canned veggies because of the sodium content.
How do we get more recipes??? I love them so much and not opening any other cookbook in my house. More recipes please!-
I love your recipes and hardly ever open any other cookbooks in my house. MORE recipes PLEASE!!-victoria
Nick, I agree that it’s strange to include canned vegetable in a recipe. A great percent of my meals are fresh, too. However, I think about the my friends and family members who would think of this recipe as highly healthful – a change from their mayonnaise filled potato salad, American cheese covered broccoli and boxed macaroni and cheese. So, if you look at this recipe somewhere in the middle, it can be included since it also has unprocessed onion, garlic, lemon, olive oil and tasty herbs.