LASDI©
Fish and veggies in this house are a staple! It's because when we allow ourselves to have rewards over the weekend, it's the very best way for us to get back on track. Here's the problem: it is difficult to make fish and veggies and have it be different each time so it doesn't become hum-drum. So I am always looking for ways to bring different kinds of vegetables into the mix! In this case, a beautiful artichoke was a great accompaniment to lemon-thyme fish over sauteed mushrooms, onions, and zucchini. I gave The Hubster a quarter, and I ate a quarter, and had the other two for lunch the next day! Super yummy, "SHEtox" (Inside-Out Detox & Cleanse) Week Two-friendly, and low-carb. Did I mention it was ridiculously easy??
LEMON PEPPER ROASTED ARTICHOKE
1 artichoke, leaf tips snipped, end nub peeled
extra virgin olive oil (evoo)
1 lemon
2 tbs sea salt
3 tbs pepper
Carefully cut the artichoke into quarters length-wise. Being careful again, cut and scrape out the spiny needles in the middle of the choke and discard. Place the artichoke pieces on a baking sheet and sprinkle generously with evoo, making sure to get inside the leaves and front and back. Squeeze the juice of the lemon over all four pieces, making sure to get inside the leaves again. Blend the sea salt and pepper and using your fingers, sprinkle over each artichoke piece. Bake at 350 degrees for 30 minutes
NOTE: After scraping the leaves with your teeth, the meaty, beautiful heart is in the middle and with the peeled stem still in place, is not only edible, but a beautiful treasure in your mouth!!