Steamed Artichokes

Artichokes are such a special food and so delicious when steamed, which also happens to be the most healing preparation of them. In this recipe, you have two different options for sauces that you can either drizzle over the steamed artichokes or use as dips.

Artichokes are incredible for the pancreas, making them an ideal food for people with diabetes, hypoglycemia, and other blood sugar imbalances. They are also one of the best foods for reducing kidney stones and gallstones, as well as calcifications and scar tis- sue inside the body. Artichokes are remarkable for protecting the body from the radiation of X-rays, cancer treatments, dental treatment, and common exposure.

Steamed Artichokes

Ingredients:

• 6 large artichokes or 10 small artichokes

Option 1 – Honey-thyme dressing:

• 1 ½ tbsps raw honey
• 2 tbsps freshly squeezed lemon juice
• ¼ tsp mustard powder
• ½ small clove of garlic, finely minced or grated
• 1 tsp fresh thyme leaves or ½ tsp dried thyme

Option 2 – Roasted garlic– cannellini bean sauce:

• 1 medium head of garlic
• 1 cup cooked cannellini beans
• 1 tbsp freshly squeezed lemon juice
• 1 tsp roughly chopped rosemary
• ¼ tsp sea salt (optional)
• ¼ tsp black pepper (optional)
• 3-4 tbsps water (purified or spring), to desired consistency

Directions:

To prepare the artichokes:

Remove any leaves from the stem (not the petal-like leaves of the artichoke itself) and peel off the stem’s woody exterior. Trim the end of the stem, and rub with a lemon segment to prevent browning. Cut off the top quarter of the artichoke and rub the cut artichoke leaves with lemon. Snip off the pointy tips of remaining artichoke leaves.

Fill a pot with about 3 or more inches of water, and place a steamer basket into the pot. Steam artichokes, covered, for 35 to 45 minutes, until the stem is fork-tender and outer leaves are easily peeled.

Allow the artichokes to cool, then slice in half lengthwise and use a spoon to scoop out the choke. Arrange the steamed artichokes, cut side up, on a plate.

If making the Honey-Thyme Dressing, whisk the honey, lemon juice, mustard powder, minced garlic, and thyme leaves in a medium bowl until smooth.

If making the Roasted Garlic–Cannellini Bean Sauce, preheat the oven to 400°F/200°C. Peel the outer skin of the garlic head, trim the top, and roast wrapped in parchment paper for 40 to 50 minutes. Squeeze the cloves into a food processor.

Add the cooked white beans, lemon juice, rosemary, salt (if using), pepper (if using), and water. Blend until smooth, adjusting consistency and seasonings as needed.

To serve, drizzle each artichoke half with the desired dipping sauce. Serve immediately.

Serves 3

Tips:

• While high-quality sea salt or mountain rock salt and black pepper are optional inclusions, the recipe is more healing without them. Over time, you may wish to reduce or exclude them.

Get over 80 more delicious recipes and learn how to heal in Life-Changing Foods Expanded Edition: Save Yourself & Your Loved Ones with Fruits, Leafy Greens, Herbs, Wild Foods & Vegetables.

Categories: Appetizers, Snacks, Lunch & Dinner, Kid Friendly, Nut And Seed Free, New Recipes, Fat Free

This item posted: 24-Feb-2026

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