Artichoke Vinaigrette with Raw Vegetables

Artichoke Vinaigrette with Raw Vegetables
June 1, 2017 Christina Mullin

This delicious recipe is full of healthy, nourishing gluten-free ingredients. Eat raw vegetables often for added health benefits- they are easier to digest and contain more nutrients and enzymes.

Beets are an excellent source of the essential vitamin folate, which aids new cell growth, as well as naturally cleaning the blood and colon. Carrots contain vitamin A- benefits your immune system and keeps bones/skin/teeth healthy; asparagus provides vitamin B- helps regenerate nerve cells and lowers the risk of heart disease. Nutrient rich artichokes provide a large dose of fiber, vitamin C and K, folate and loads of minerals. Eat for health!

-For 4 people


4 fresh artichokes
1 lemon
1 Chiogga beet, peeled and sliced
1 watermelon radish, peeled and sliced
2 carrots, peeled and sliced
4 thin asparagus, tips only, sliced in half
Handful of pea shoots
Olive Oil
Balsamic vinegar
1 tsp. Dijon Mustard (optional)
Salt and fresh pepper

1-Cook the artichokes in a pot of salted water, and with ½ teaspoon of fresh lemon juice for 30 minutes. Once cooked, drain them upside down, and when cooled down, open up the leaves and pull out the choke, which is the furry part.

2-Make the vinaigrette: 6 tsp. olive oil + 3 tsp. Balsamic Vinegar +Dijon mustard+ sprinkle of salt and fresh pepper. Mix it and set aside in a small bowl. Slice the raw vegetables- can use a mandolin- and add the slices and the pea shoots between the leaves of each 4 artichokes.