PKD Recipes

Ingredients
2 whole artichoke rinse & trim edges
2 cloves of garlic pressed minced
Juice from half a lemon
2 tbs olive oil
½ tsp Himalayan salt
2 tbs vegetable broth or water
2 tbs toasted spelt bread crumbs
2 squares patapar paper

Preparation
Preheat oven 425º
Spread artichoke petals open and season. Dunk in ice water. Drain. Between the petals squeeze lemon juice and drizzle olive oil and scatter the minced garlic. Sprinkle top with salt and some toasted bread crumbs if available. Tightly double wrap with parchment paper. Bake for an hour for a medium artichoke, 90 minutes for jumbo sized. Serve hot.