Braised Artichokes

Artichokes. Without a doubt, this is one of my all-time favorite foods. Right behind peanut butter, French brie and canned spinach (I know, I’m odd that way). Anyhoo, since today (March 16) is National Artichoke Day I thought I’d inspire you with a quick and easy way to add artichokes to your dinner plans … an dno, this is not another way to make spinach-artichoke dip. Yes, it’s delicious, but you can Google that one another day ; )

Braised Artichokes with Fish/Chicken/Tofu

PREP TIME: 20 minutes | COOK TIME: 30 minutes

  • 1/2 cup yellow onion, diced
  • 2-3 TBS garlic, minced
  • 3-4 TBS olive oil
  • 2-3 TBS plant-based butter (or ghee if you’re really feelin’ it)
  • 1 cup mushrooms, sliced
  • 1/2 cup white wine
  • 1 and 1/2 cup quartered arichoke hearts with some inner leaves
  • 3 TBS capers

In a large Dutch oven, saute onion and garlic in olive oil over medium heat for about 7 minutes. Then, add your protien, be it a solid fish like halibut, chicken pieces, or firm tofu. Note, you can precook your protien but it’s not necessary. Cook until nicely browned on all sides. Add mushrooms, butter, and wine and cook for another 7-8 minutes. Add artichokes and capers and cook for about 10 minutes, with the cover on. And that’s all she wrote! Enjoy! Serve over pasta, rice or on it’s own with some crusty bread.

Vegan Creamed Spinach

I have been called many things in my life—some good, some bad … and sometimes completely and totally unjustified. I am not, for the record, a weird eater. Nor am I picky. I just happen to know what I like and what I don’t like. I might be the only breathing human who likes canned…

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