by Tea Master DANIELA CUBELIC
Artichokes have traditionally been consumed as a medicinal food, which makes a lot of sense when you discover that they contain far more antioxidants than most vegetables, fruits & dark chocolate!
They were thought to improve the body’s overall vitality & energy levels, promote healthy digestion, support & detoxify the liver, balance the body’s fluid levels & reduce water retention. A healing tea was also made from the leaves.
New studies are revealing more benefits including the potential that artichokes may benefit cardiovascular health (blood pressure & cholesterol levels), be a great food choice for diabetics & also assist with cancer prevention.
Given that artichokes are a rich source of fiber, vitamins, minerals & antioxidants, adding them to your diet is a smart idea & an easy one, since they are delicious!
Unlike store-bought marinated artichokes, this recipe doesn’t result in a heavy or overly oily marinated artichoke. They are light, zesty & refreshing, & made even better for you by the inclusion of Tea-Infused Vinegar.
Think of Vitali-TEA Artichokes as a versatile flavour & nutrient booster that can be added to almost any savory dish. Add them to salads, wraps, sandwiches, & toss them into your favourite grain bowl. They are also a great addition to tomato-based soups.
One of my favourite uses is to toss them with steamed greens & chickpeas (or whatever bean I happen to have on hand) & serve them as a warm vegetable salad or side dish.
Of course, you can also add them to pasta, or serve them as part of a Middle Eastern or Mediterranean mezze platter.
All you need to make these is four ingredients: canned artichokes, good quality olive or other vegetable oil, apple cider vinegar & Detox tea.
Detox tea contains ingredients that are traditionally associated with similar benefits as artichoke. Made with rosemary, dandelion, nettle, tulsi (holy basil) & blueberry leaf, it has a pleasantly savoury taste that complements the artichokes.
Apple cider vinegar & good quality oils also contain antioxidants & are linked to healthful attributes.
Get inspired with more tips, techniques and recipes - watch and learn directly from Tea Master Daniela Cubelic in this captivating video series.
Learn how to make chai tea soup, tea hot chocolates, mulled cider teas, tea infused oatmeal, ice cream tea floats, tea lemonades, iced teas and more. You’ll also discover fascinating facts & info about the health benefits of tea, tea history and secrets for tea brewing.
dairy-free, gluten-free & veganINGREDIENTS
1 14-oz (400g) can artichoke hearts, or when in season, steam them fresh before marinating
2 tablespoons Detox Tea-Infused Vinegar (see directions below)
3 tablespoons extra virgin olive, flax, avocado or other good quality vegetable oil
optional: pinch of salt, but it may not be needed as the vinegar reduces or eliminates the need for salt, depending on your palate's preference
1. In a small bowl whisk together vinegar, oil, & salt (if using). Let sit while you prepare the artichokes.
2. Strain the liquid from the can of artichokes. Slice them into quarters, lengthwise (cut in half along the longest portion & then those halves in half again).
3. Place them in a glass or ceramic dish (it’s best to avoid metal or plastic as these substances can react with vinegar). Pour dressing over the artichokes & toss the artichokes in it, ensuring they are well coated in dressing.
You can serve immediately, or let the artichokes marinate longer: 2 hours, 4 hours, 8 hours or overnight. Keep marinated artichokes in the refrigerator.
Consume within a few days—rarely do they last longer than that in my household anyway!
DETOX TEA-INFUSED VINEGAR
makes approximately 1 cup
1 cup good quality, unfiltered apple cider vinegar
1 tablespoon Detox tea (you are using dry, loose tea leaves—do not brew them in water first)
1. Use a sterile glass jar with a tight-fitting lid (mason jars are ideal). Place loose tea & vinegar in jar. Stir gently with a stainless steel spoon about 5 rotations clockwise (but don’t overmix).
2. Screw lid onto jar. Let sit for 24 hours at room temperature, away from exposure to sunlight or heat, then strain using a fine mesh stainless steel strainer.
3. Store in fresh, sterilized glass jar. Keep in a dark, cool cupboard, avoiding exposure to light or heat.
For maximum health benefits, use within a month. After that time, the vinegar will still taste good, but the healthful properties diminish.
Do not infuse tea leaves in vinegar for longer than 24 hours, as it may alter the healthful properties of the combination. While it’s possible to heat vinegar with herbs or tea to extract flavour, I don’t recommend it because heating vinegar can cause a loss of some valuable benefits. This cold infusion method tastes delicious too!
Vinegar infused with tea & herbs is an ancient elixir for well-being. It can be used as a key ingredient in delicious dressings, dips, marinades & vinaigrettes; diluted in water & consumed as digestive; or used as an ingredient in mocktails & cocktails. Follow this link to Tea-Infused Vinegars for recipes & more info.