Artichoke and spinach buckwheat pasta 

Today is my first time cooking artichoke! And also my first time seeing all it’s multitude of layers!!  Isn’t nature just wonderful!! 

Artichoke hearts – the soft edible flower buds of the Globe Artichoke – are amazing with most Mediterranean dishes so today I used a buckwheat pasta recipe which is clean and bitter sweet!

  -Available fresh, canned, marinated and frozen, artichoke hearts are a versatile and healthy ingredient that can be used to add Mediterranean flair and beneficial nutrients to anything from stews to salads.
  The health benefits of artichoke hearts range from detoxifying and liver-cleansing effects to cholesterol-lowering properties. These juicy flower buds are also a superfood when it comes to antioxidant activity. 

Here is my recipe below! 

Recipe :

1 lemon 

1 red pepper 

1 large bunch of spinach chopped 

1 artichoke 

Tablespoon of Thyme 

Salt and pepper 

(You can add garlic and onion if you want but I am following a low for map diet also!)

Directions :

Bring the buck wheat pasta to the boil. Take aside once it is cooked.

Lightly sauté chopped pepper, artichoke heart, thyme, spinach and half the juice of a lemon mixed. 

Once the mix is cooked you can blend to form a sauce or else do as I have done and just simply add to the dish as a chunky veg mixer 

Sprinkle with salt and pepper and the remaining lemon juice – and dig in!! Delicious !!


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