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Veggie Facts: Sangria Artichoke

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01 25% daily serving of Vitamin C

02 Chock full of iron

03 Loaded with B12

Supports Healthy Weight loss

A fresh summer salad but for winter. Comfort food at its best.

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Prep Time: 20 Min

1 ½ cups chicken stock 2 tsp olive oil 1 onion 2 garlic cloves 1 cup rice 2 tsp salt 1/4 tsp curry powder 12 olives 2 artichoke hearts 1 celery stalk

Cook Time: 20 Min


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Step 1

Make the rice. Bring stock to a simmer. Heat oil in a saucepan over medium heat. Add onion and garlic. Cook until onion is translucent. Add rice, salt, and curry powder. Cook, stirring, 1 minute.

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Step 2

Make the artichoke. Prepare a large pot with an inch of water. Add garlic and bay leaf. Cut off and discard the top 1/2 inch and bottom 2 inches of the artichokes. Place in pot and cook for 20 min. 

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Step 3

Drain and let cool. Trim off the exterior leaves, leaving the tender artichoke heart.

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Step 4

Mix artichoke heart with top and top with apricot and dill. Serve cold or at room temperature.

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Recipes for other Trendy Veggies

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01 Sunchoke Salad with Raisins

02 Fall Squash Stew

03 Steamed Okra with Tiger Bite Sauce