Artichoke Puree - Oxygen Magazine

Artichoke Puree

Got digestive drama? Ditch the prepackaged dips in favor of this homemade one instead. Your belly will thank you.
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Artichoke Puree Recipe

Ready in 10 minutes • Makes 8 servings

This simple dish is fun as a dip, a spread on a whole-grain wrap, or in a tomato soup for added flavor.

Ingredients

  • 2 cups artichoke hearts, jarred
  • 1 tsp curry powder
  • 2 garlic cloves, peeled
  • Pinch sea salt and pepper

Instructions

  1. Drain artichokes in a colander to remove excess oil.
  2. Put artichokes, cloves and rosemary in a food processor and puree.
  3. Taste, then add a dash of salt and pepper as needed.

Tip: For an aromatic boost, add two sprigs of fresh rosemary.

Fit Fact: Jerusalem artichokes contain prebiotics, the gut-friendly bugs that tag-team with probiotics to improve digestive health.

Nutrients per serving (2 tablespoons): Calories: 20, Total Fats: 0g, Saturated Fat: 0g, Trans Fat: 0g, Cholesterol: 0mg, Sodium: 125mg, Total Carbohydrates: 4g, Dietary Fiber: 0g, Sugars: 0g, Protein: 1g, Iron: 1mg

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