Ingredient list:
2 artichokes trimmed
4 garlic cloves minced
1 tbsp fresh rosemary chopped finely
3 c water
1 tbsp vegetable bullion
1 lemon sliced into 1/4″ slices
Method:
Cut stem off artichoke and top 1/2″
Take scissors and snip the top off of each leaf
Sprinkle minced garlic and rosemary in between leaves
Fill a deep skillet with water and mix in bullion
Place lemon slices in water
Add artichokes
Bring to a boil, reduce and cover
Cook for 45 minutes until soft
Enjoy!
Kacey Tess 