The flexitarian prescription

Artichokes. Without a doubt, this is one of my all-time favorite foods. Right behind peanut butter, French brie and canned spinach (I know, I’m odd that way). Anyhoo, since today (March 16) is National Artichoke Day I thought I’d inspire you with a quick and easy way to add artichokes to your dinner plans … an dno, this is not another way to make spinach-artichoke dip. Yes, it’s delicious, but you can Google that one another day ; )

Braised Artichokes with Fish/Chicken/Tofu

PREP TIME: 20 minutes | COOK TIME: 30 minutes

• 1/2 cup yellow onion, diced
• 2-3 TBS garlic, minced
• 3-4 TBS olive oil
• 2-3 TBS plant-based butter (or ghee if you’re really feelin’ it)
• 1 cup mushrooms, sliced
• 1/2 cup white wine
• 1 and 1/2 cup quartered arichoke hearts with some inner leaves
• 3 TBS capers

In a large Dutch oven, sauté onion and garlic in olive oil over medium heat for about 7 minutes. Then, add your protein, be it a solid fish-like halibut, chicken pieces, or firm tofu. Note, you can precook your protein but it’s not necessary. Cook until nicely browned on all sides. Add mushrooms, butter, and wine and cook for another 7-8 minutes. Add artichokes and capers and cook for about 10 minutes, with the cover on. And that’s all she wrote! Enjoy! Serve over pasta, rice or on its own with some crusty bread.