The Health Benefits of Artichokes <I>Artichoke Pate Recipe</I>

by Danielle Margulies

Having grown up in London my best friend Emma and I would always head to Luigi's on the Fulham Road whenever we had had one too many rum Zombies the night before at the pub and recharge with a lunch out of plastic wrapped polystyrene cups consisting of artichoke pate, marinated olives and mushrooms and maybe a few slices of prosciutto or salami if we were being extravagant.

Little did we know that our hang over cure actually worked – artichokes have amazing health benefits for the liver and detoxify the blood.

The Egyptians used artichokes as a health treatment for the symptoms of a life of excess – fatty foods and over consumption of alcohol were a problem even in ancient cultures ...

Available year round, but at their peak from March to May, artichokes contain vitamins A and C, folic acid, biotin, niacin, potassium, riboflavin and thiamine and are a good source of fiber. They also contain insulin which keeps them low in carbs, (as the body processes this carbohydrate differently to others; it actually improves blood sugar control) and are beneficial for diabetics.

A great way to make a tonic or cleansing tea is to simmer the discarded leaves for about 45 minutes. The resulting broth tastes really good and is really good for you!

I've tried a few times to replicate the recipe for Luigi's amazing artichoke pate (if you happen to be in Chelsea, you really should try some) and this is the closest I've come so far ... I suspect their recipe also contains a little Parmigiano Reggiano – feel free to add a couple of tablespoons if you like – it's delicious with or without ...
(Now if someone could just send in a recipe for gluten free tiramisu and Pannetone all my problems would be solved!)

Artichoke Pate

Ingredients
2 Large Globe Artichokes
1/3 Cup chicken or turkey broth
10 green olives (Picholines give a great nutty flavor)
4 Tablespoons olive oil
Juice of half a large lemon
4 Bay leaves
Salt to taste
Pepper to taste
This recipe makes one cup of pate and easily be multiplied.

Instructions
Fill a large pot with enough water to immerse the artichokes and their stalks and bring them to a boil with the bay leaves.
After about 10 to 15 minutes check to see if they are done by inserting a paring knife into the base by the stalk.
Remove them from the pot with tongs, draining the excess liquid and allow to cool.
Remove the leaves for eating and set aside to enjoy later - perfect with a simple lemon and olive oil vinaigrette or butter (then set the leaves aside again to make your cleansing tea!)
Remove the choke using the paring knife and trim any tough stringy parts from the stem.
Roughly chop the artichoke hearts and stems, place in a bowl and add the pitted olives, broth, olive oil, lemon juice and some salt.
Blend the mixture on high for about a minute, (if it needs more liquid add a small amount of the cooking liquid, but try and keep it as thick as possible).
Spoon into a serving bowl, season to taste and enjoy with some allergy friendly crackers or chopped vegetables, as part of an antipasto plate or with grilled meat or fish.