The Leoness is a bit of everything; fashion, fitness, food, facts, fiction, fright, fun, etc.

If you love anything I've posted or you have an effin rad lead- Please email me at:

Sunday, January 8, 2012

EAT: Artichoke Fries

From #yyc to #mia, is a long a way to go for a three day cruise. We docked in Miami early, and were off the boat by 8 am. Our flight home was scheduled for 6pm so we had a whole day to explore Miami and shop. The cruise was awesome, and somewhat over whelming. I kind of felt like I was stuck in a ridiculous over the top limo with all off the flashing neon lights and 24 hour refreshment stations. 

It was fun to have a holiday with my whole family. In Miami, we had lunch at Canyon Ranch. I have been dying to go to Canyon Ranch since I can remember. It sounds like heaven to me: healthy food, unlimited exercise classes, and spa treatments. 

We shared an order  of Artichoke Fries, and they were incredible. Artichokes are an amazing vegetable with multiple health benefits and a rich unique taste. 

Home Made Artichoke Fries: 

Ingredients: 1/2 pounds artichoke bottoms (fresh, frozen, or canned)
1/2 tsp lemon lest
1.2 tsp lemon juice
1/4 tsp sea salt
1/2 tsp black pepper
1 tbsp nutritional yeast
2 cloves minced garlic
2 tsp olive oil

Preheat the oven to 375. Place the artichoke bottoms in a steamer and steam for 5 minutes or until tender. Remove from heat and let cool enough to touch. Slice the artichoke bottoms into thin fry like strips. 

In a medium sized mixing bowl combine the lemon zest, lemon juice, salt, pepper, nutritional yeast, garlic and olive oil. I've also been adding a tsp of crushed red pepper for an extra little kick. Combine well.

 Place the artichokes into the mixing bowl with the seasoning and toss until the artichoke fries are well coated. Place the seasoned artichokes on a baking tray.

 For a true fry texture use a perforated baking sheet. Bake for 25- 30 minutes. 

* I have had difficulty finding frozen artichoke bottoms, and have used canned artichoke. They taste just as good.


No comments:

Post a Comment