￼￼Learn how to make a tasty Spring dish, Roasted Artichokes with Tea Tarragon Sauce, on The Healthy Voyager's Global Kitchen hosted by Carolyn Scott-Hamilton! Get your dose of this fresh veggies that pack a big splash of flavor with this fun and easy recipe by The Healthy Voyager featuring @PureLeafIcedTea!
Roasted Artichokes with Tarragon Tea Dipping Sauce
Yields: 2-4 servings
2 whole artichokes
4 garlic cloves, quartered
Juice of 1 lemon
4 tablespoons olive oil
1 tablespoon sea salt
6 tablespoons vegetable broth
For Tarragon Tea Dipping Sauce:
1 cup Unsweetened Pure Leaf Iced Tea
2 tablespoons minced tarragon
2 tablespoons olive oil
3 tablespoons apple cider vinegar
Salt, to taste
For the Artichokes:
Pre-heat the oven to 425 degrees Fahrenheit.
Rinse the artichokes in cold water.
Now prep the artichokes. Using a serrated knife, cut 1 inch off the top of each artichoke. Then, with kitchen shears, snip any remaining sharp tips off of the leaves. Be sure to cut the stem off straight so that the artichoke can stand up on its own without tipping over. Spread artichoke petals open as far as possible without snapping.
Tuck the garlic cloves Pour the lemon juice mixture over the artichoke, sprinkle with salt and stuff the garlic In between the leaves.
Place each artichoke on a piece of tin foil large enough to wrap the sheet. Tightly double wrap and seal the artichoke with heavy-duty tin foil. Place artichoke on a sheet tray, making sure that it is standing up.
Bake in the oven for 60-90 minutes (60 minutes for medium artichokes and 90 minutes for larger ones).
Remove the artichokes from oven and take off their wrapping.
Serve and drizzle Tea Tarragon Dipping Sauce (recipe below) over the artichoke completely and fold up edges to catch excess juice. Pour extra sauce into a bowl and serve alongside artichokes for dipping.
For the Tarragon Tea Dipping Sauce:
In a medium bowl, mix oil, vinegar, salt, tarragon and enough tea to make a smooth mixture. (Add more or less of the tea, depending upon desired consistency.)
Use immediately or cover and refrigerate up to 3 days. If mixture has separated after refrigerating, whisk to combine.
My tip: The tea sauce is so incredibly versatile. In the spring, you can pair it with whatever is in season — I love it with artichokes, and it's great with asparagus or green beans too. In colder weather, it tastes amazing with any roasted root vegetable, from carrots to parsnips, to sweet potatoes.
For more Healthy Voyager on the Web:
Healthy Voyager Site: http://www.HealthyVoyager.com Carolyn’s Site: http://www.CarolynScottHamilton.com
Youtube channel: http://youtube.com/HealthyVoyagerTV
Huffington Post: http://www.huffingtonpost.com/carolyn-scott