ROASTED ARTICHOKE HEARTS WITH CARAMELIZED ONIONS AND HERB DRESSING
The UltraMetabolism Cookbook 200 Delicious Recipes That Will Turn on Your Fat-Burning DNA
Dr. Mark Hyman, The UltraWellness CenterThis dish can be part of a great antipasto, and is best made ahead of time.
Ingredients
2 cups red onion
2 cups yellow onion
1 can (9 ounces) artichoke hearts
4 tablespoons olive oil
4 garlic cloves, minced
¼ teaspoons red pepper flakes
¼ teaspoons paprika
½ teaspoons fresh parsley
½ teaspoons fresh tarragon
2 tablespoons lemon juice
Preheat oven to 350 degrees.
Julienne the red and yellow onions.
Drain and rinse the artichokes. Combine artichokes with 2 tablespoons of olive oil, minced garlic, and spices in a bowl. Spread out mixture onto a sheet pan and bake for 35 minutes at 350 degrees, artichokes will be slightly soft and browned—do not burn.
On medium heat, in a sauté pan, heat the remaining 2 tablespoons of olive oil. Add the red and yellow onions and sauté on medium for 5–6 minutes. When the onions start to brown, reduce the heat and cook for an additional 15–20 minutes, stir as needed to keep from burning. Once the onions are caramelized, stir in the lemon
juice and cook until the liquid is evaporated. Do not burn the onions.
In a large bowl, combine the roasted artichokes and caramelized onion mixture. Gently mix until everything is evenly combined.
Chill. Serve.
Makes: 4 servings
Prep time: 15 minutes
Cook time: 50 minutes
|
Have you blogged this recipe? 
Print Friendly
.