The artichoke is an edible flower bud from the Mediterranean. It’s been consumed for its medicinal qualities and health benefits since ancient times. They may not have known why it was good for them, but thanks to modern science, we do!
Not only do artichokes bind to the “bad” or LDL cholesterol in the intestines, preventing it from being absorbed, but it also helps your body get rid of existing cholesterol. Thus, lowering the total cholesterol levels in the blood.
Artichokes are also full of antioxidants and minerals like copper, calcium, iron, manganese, phosphorus and potassium. Potassium helps control the heart rate and blood pressure by countering effects of sodium. So, as it turns out, artichoke hearts are good for your heart!
Think two hearts are better than one? This recipe also works wonderfully with hearts of palm. They are usually in a jar near the artichokes, so why not throw them both in?
In this recipe, if you’re short on time or patience, you can purchase marinated artichoke hearts and skip Step 1.
Serves 6 | Prep Time 20+ min | Cook Time 0 min
- 1 head romaine
- 12 cherry tomatoes, halved
- 1 can (2-1/4 ounces) sliced ripe olives, drained
- 1 14-ounce can artichoke hearts, drained, quartered
- 2 tablespoons fresh lemon juice
- 2 1/2 teaspoons Dijon mustard
- 1 large garlic clove, minced
- 6 tablespoons olive oil
To make marinade, whisk lemon juice, mustard, garlic and olive oil together in a medium bowl. Season to taste with salt and pepper. Add artichokes. Marinade at room temperature at least 20 minutes and up to 4 hours.
In a large salad bowl, tear the romaine into pieces.
Place the romaine evenly among 6 plates. With a slotted spoon, divide the artichokes among each plate. Sprinkle on the olives and tomatoes. Spoon the remaining dressing over the top and serve.