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  • Writer's pictureLeslie

Simple Steamed Artichokes

(with lemony cashew yogurt)

Yes indeed, superfoods can be as simple and delicious as this. These beauties rank high on many lists of nutritional health benefits and they are so delicious I can hardly get enough of them when the season rolls around. Antioxidant rich and loaded with fiber, they are also a good source of vitamins C and K, help with detoxifying the body, balancing blood sugar, and may even help reduce cholesterol. Top that off with some plant-based protein and a healthy source of prebiotic, this is a simple meal you'll call a win-win!!

Simple Steamed Artichokes with Lemony Cashew Yogurt

(Serves 4)


4 artichokes (in season), trimmed

fresh lemon juice

dash of olive oil (optional)

1 cup cashews, soaked for 2 hours or in hot water for 20 min

½ - 1 cup water

¼ cup apple cider vinegar

1 tsp Himalayan salt


1) Trim the artichokes by cutting off stems (they should be flush with bottom so they can sit on a flat surface). With a sharp knife, carefully cut top and with scissors, trim prickly tips of leaves. Rinse well.

2) In a large pot, add about 4 cups filtered water (or enough to come about ¼ way up the artichoke when submerged). Over high heat, bring to a boil. Add artichokes to boiling water, a squeeze of lemon and olive oil (if using). Cover and boil artichokes on low heat for about 20 minutes. Leaves should pull off easily when done (be careful not to burn yourself while testing!). This can be done ahead. Cooked artichokes will keep in fridge for up to 3 days.

3) While the artichokes are cooking, make the cashew yogurt. Drain and rinse the cashews. In a high-speed blender (like a Vitamix), combine cashews, ½ cup water, vinegar, dash of lemon juice, and salt. Mix on high speed until smooth. You may need to add more water. Add more salt if desired.

4) Serve artichokes with lemon slices and cashew yogurt for dipping leaves. When the leaves are nearly gone, remove the bottom and scoop out the tiny hairs. What remains is the best part! Enjoy.

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