Info all Articles

This is an easy, tasty, yet unique recipe packed full of cancer fighting phytochemicals. Artichoke hearts, named the 4th vegetable highest antioxidants, contain an antioxidant called rutin that can induce cancer cell death and reduce cancer cell growth.

Pistachios are second on the list right under red wine for containing a significant amount of the cancer fighting and heart healthy phytochemicals.

Lastly, all the hype about quinoa is for a good reason! Not only does it contain all the essential amino acids that your body needs, but it also has anticancer and anti-inflammatory properties! Enjoy this dish solo or paired with a piece of baked fish.

Enjoy!

Pan Roasted Baby Artichokes with Pistachios, Lemon And Black Quinoa Recipe

Serves 2

lngredients:

• 1 can artichokes hearts
• 1 half medium shallot
• 1/2 c. shelled pistachio nuts
• Juice and zest of 1 lemon
• 1 c. quinoa cooked
• 3 tbsp olive oil
• Salt and pepper to taste

Directions:

1. lf you haven't cooked your quinoa, start that first. Remember that it expands to four times its original volume when cooked, so you don't need to make a lot.
2. Whisk 1/4 c. olive oil, lemon juice and a pinch of salt in a large mixing bowl.
3. Drain and rinse the artichoke hearts. Slice them into quarters then submerge the artichoke instantly in the olive oil and lemon juice mixture. Artichokes quickly oxidize and turn black when exposed to air. The acid from the lemon juice will prevent this from happening. Stir the mixture regularly to be sure none are exposed to air for too long.
4. Thinly slice your shallot. Heat 1 tbsp olive oil in a deep pan on medium high heat. When the oil swirls easily in the pan add the shallots and pistachio nuts. When the shallots begin to brown, add the zest and stir. Cook the mixture for another minute or two until the shallots have almost completely caramelized.
5. Add the artichokes and liquid to the pan and salt and pepper to taste. Turn the artichokes so their faces are touching the surface of the pan and allow them to brown and the liquid to reduce. Stir the artichokes every few minutes until the liquid is
6. almost completely reduced and all surfaces of the artichokes start to brown. lf the pan dries before the artichokes have finished cooking, add 1/8 c. of water to prevent the shallots and nuts from burning.
7. The artichokes are done cooking when they are tender all the way through. At the last minute, toss in the quinoa and mix well.

Make sure to scrape the caramelized bits of shallot and zest into the quinoa. Adjust salt and pepper and remove from heat.

Nutrition Facts
1 servinq: 500 Calories, 37g Fat,4g Saturated Fat,40g Carbohydrates, 10g Fiber, 167mg Sodium, 13g Protein