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Sauces & Seasonings
American
About 2 cups
10 minutes
20 minutes
6 whole organic artichokes, cooked and cleaned
1 whole Meyer lemon, juiced
3 tablespoons shallots, minced
1 tablespoon capers, diced small
1 whole Meyer lemon, zested and juiced
1 tablespoon extra virgin olive oil
2 tablespoons organic garlic, roasted and minced
2 tablespoons Italian parsley, chopped fine
2 tablespoons sugar
Organic Grinders, Rainbow Pepper, to taste
Organic Grinders, Garden Herb with Sea Salt, to taste
Trim the sharp ends of each artichoke with scissors, and place in a large pot.
Combine the artichokes with the lemon juice, olive oil, salt, and fill pot with enough water to cover the artichokes.
Boil for 20 minutes or until tender. Remove artichokes from pot and let cool.
Once artichokes have cooled, scoop out the centers with a spoon, to remove the heart.
After cleaning and removing the hearts, chop them and then mix with the oil.
Incorporate all other ingredients and season with salt and pepper, to taste.
