Gout Book.docx

77 .. BBRRAAIISSEEDD AARRTTIICCHHOOKKEESS WWIITTHH TTOOMMAATTOOEESS AANNDD TTHHYYMMEE (^)
Artichokes are sauteed with onions, garlic, thyme, and tomatoes, then served
over pasta and sprinkled with Parmesan. The only time-consuming part is trimming
down the artichokes. The rest of the preparation is quite easy clocking in at 30 minutes
and cook time of 45 minutes for a grand total of 1 hour and 15 minutes.
Ingredients:
1 lemon
4 medium artichokes (about 2 pounds)
1/4 cup olive oil
1 medium onion, minced
4 medium cloves garlic, minced
1 Tablespoon minced fresh thyme leaves
1 teaspoon of sea salt
1/4 teaspoon freshly ground black pepper
1 (28-ounce) can whole tomatoes packed in juice
1 pound whole wheat linguine or long, thin pasta
Freshly grated Parmesan cheese to taste
How to prepare:
 Cut the lemon in half and squeeze the juice into a large bowl of cold water.
 Add the lemon halves to the bowl.
 Work with just one artichoke at a time and dip it into the water bath if it starts to
discolor as you proceed.
 To begin actual preparation, bend back and snap off the tough outer leaves on the
artichoke.
 Remove several layers until you reach leaves that are mostly pale green or yellow
except for the tips.
 Cut off the pointed leaf tops that are dark green. (Trim about 1 inch from a medium
artichoke.)
 Trim the base of the stem and use a vegetable peeler to remove the dark green
outside layer of skin from the stem.