Artichokes with Asparagus and Radish
Welcome to my Ayurveda & Yoga blog! I’m Evangeline and I’m an RMT and holistic health coach. I started my blog during covid to stay connected to my clients and share my love of cooking healthy, AYURVEDIC INSPIRED meals.
Ayurvedic cooking is a conscious approach to preparing and cooking tasty, nutritious, balanced meals using spices and herbs, and taking into consideration the external conditions such as the season and time of day, in addition to how you are feeling.
It’s spring! Artichokes have been sprouting up over the last month, sharing the same seasonal timeline with asparagus and radish. Everyone at the dinner table tonight was intrigued about the artichokes bought a couple of days ago. Once in a while marinated artichokes make an appearance in our household in a pasta dish, bought by weight from the olive and antipasti section at our local grocery store. This would be the first time we would be having it freshly made!
Artichokes can be boiled, steamed, roasted or grilled. I chose to boil it first to try it plain, then it was peeled removing the harder stems, and the heart removed, cut and added to asparagus and red radishes sautéed with herbs and spices. It was delicious! We even ended up scraping off some of flesh of the leaves with our teeth drizzling it with some lime juice. I had read cooked artichoke leaves are dipped in butter in Italian homes.
Artichoke is described as having an astringent taste or kashaya rasa in Ayurveda. I found it to have an earthy taste, with a meaty texture and reminded me of asparagus because of its subtle sweet taste.
Raw artichoke before it was boiled in water for 20 minutes.
Artichoke with Asparagus and Red Radish
Yields: 1 serving
Prep Time: 20 minutes
Cooking Time: 5 minutes
ingredients
1 artichoke, boiled, peeled with heart removed and cut in pieces
3 asparagus spears, stems peeled, cut in pieces
1 red radish, cut in circles - I like to make stripe peeled pattern with them
½ - 1 tsp ghee or olive oil
½ tsp ground coriander
½ tsp ground fennel
1 tsp fresh rosemary and thyme combined, or a few pinches dried leaves of each
⅛ tsp turmeric
Pinch of black pepper and salt to taste
INSTRUCTIONS
In a small pan warm the ghee or olive oil on medium-low heat, and add spices, rosemary and thyme.
Add radish and asparagus and cook for a few minutes with a bit of water, covered with a lid.
Add artichoke and sauté all together.
Finish with a spritz of fresh lime juice and a drizzle of olive oil!
