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!!

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One of my most favorite things in the universe is artichoke. This particular night we paired it with the crab we caught on our beach-camping trip and a kitchen-sink salad. (Crab recipe will come at a later post. Friend of ours gave us the most AMAHZ recipe I will share!) Artichokes are super-duper-good for you: they are from the thistle family and are a good source of niacin, magnesium, phosphorus, potassium and copper, and a very good source of dietary fiber (not to mention low-carb!), vitamin C, vitamin K, folate and manganese. (YAWN.) THEY ARE JUST PLAIN DELICIOUS!! This is my go-to way of making them just about every time, and you won't be sorry if you try it.

CITRUS BAKED ARTICHOKE

1 whole artichoke

sea salt

pepper

juice of 1 citrus fruit (orange, lemon, lime)

extra virgin olive oil (evoo)

Snip sharp edges from artichoke, peel stem with vegetable peeler until all nubs and points are removed, and quarter. Cut top off smooth. With a paring knife, carefully cut the prickly thistle out of the middle so there is a slight divot, as shown above. Lay on baking sheet and one at a time, pick up by stem and squeeze citrus juice in between leaves and then onto stem. Do the same with the evoo, sea salt, and pepper - in that order. Bake at 400 degrees for 20-25 minutes or until tender. Then rip the 'meat' off of each leaf with your teeth until you hit the gold nugget that is the tender artichoke heart. Sweet love of all that is good......you're welcome.

NOTES: Great as a side, or on its own as a snack!

ALL CHOKED UP

'Choke On It!