Recipe for Yummy AMIEs ARTICHOKES with APPLE & ORANGE Salad

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But when combined with some fresh spinach, gorgonzola, toasted pecans, and a light apple cider vinaigrette, it turns out they make quite the tasty salad. And the nice thing is that even when it maybe isn't officially spring, these. The Jerusalem artichoke is neither an artichoke nor is it from Jerusalem.

Prepare artichokes.
Prepare lemon, zested and juiced.
You need to prepare big apple.
Prepare oranges.
You need to prepare pecorino cheese.
Use chopped flat-leaf parsley.
You need to prepare extra virgin olive oil.
Prepare salt and ground black pepper.

Short Tips:

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Peel the outer leaves until reaching the soft inner leaves. Trim the stem and slice off the top. Scoop out the hairy choke inside. Put the trimmed artichokes into the bowl of water with half lemon juice to prevent discoloration. Leave to soak for 10 minutes..
Peel the apple and oranges, and cut off the pith. Slice apple into thinly lenghtwise. Slice oranges into thin rounds, removing any pips. Thinly slice the artichokes and place together in a serving bowl. Add the cheese, stir in the parsley and mix thoroughly..
Combine olive oil and the remaining half lemon juice in a small bowl. Season with salt and pepper. Pour the dressing over the salad and toss to coat..
Serve, share and enjoy!.
note: we can add balsamic vinegar, if desired!.

These artichoke recipes lean into all the delicious things you can do with the poke-y green globe, proving how all that trouble really does pay off in the end. Mild artichoke leaves benefit from a dip in a tangy, garlicky aïoli. Dip the leaves, scraping the meaty part at the bottom with your teeth. When the leaves are gone, scrape away the choke with a table knife, cut the heart into pieces, and keep on dipping. Amy Myers, MD is a two-time New York Times bestselling author and an internationally acclaimed functional medicine physician.

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