The Sexy Forever Recipe Bible (56 page)

Heat the oil in a deep pot until it reaches 350°F. (A candy thermometer is helpful.) The key is to have the oil at the right temperature so that the artichokes cook on the inside without burning on the outside.

Carefully add the artichokes to the hot oil and cook for approximately 10 minutes, or until crisp and golden. (You may need to cook them in batches, depending on the size of your pot.) Turn them often, pressing them against the bottom of the pan with a utensil to open the leaves. When cooked, drain on paper towels. Sprinkle again with salt and pepper and serve immediately.

SERVES 4

bruschetta artichokes

HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2

Juice of 1 lemon

4 large artichokes

3 ripe tomatoes, chopped

1 bunch fresh basil, chopped

¼ cup extra virgin olive oil

Sea salt and freshly ground black pepper

Place the lemon juice in a large bowl of water. Trim the artichokes by cutting off the tops of the inedible, prickly outer leaves and barely exposing the purple center of the choke. Trim the tips from the remaining leaves using scissors. Place each prepared artichoke in the bowl of lemon water to prevent discoloration.

Fill the bottom of a steamer with 4 inches of water. Place the artichokes in the steamer basket and steam until tender, 40 to 60 minutes. (Cooking time will vary depending on the size of the artichoke.) When cool, scoop out the hairy chokes, being careful to keep the heart intact.

In a separate bowl, combine the tomatoes, basil, olive oil, salt, and pepper and toss. Spoon the tomato mixture into the center of the artichokes and serve.

SERVES 4

asparagus with butter and parmesan

HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2

2 tablespoons sea salt

1 pound asparagus, washed and tough lower stems removed

2 tablespoons (¼ stick) unsalted butter

1 tablespoon extra virgin olive oil

Sea salt and freshly ground black pepper

½ cup freshly grated Parmesan cheese

Prepare an ice bath with water and ice in a large bowl and set aside. Bring a large pot of water to a boil and add the salt. Add the asparagus and cook until tender but still a little crunchy, about 4 minutes. Remove the asparagus and immediately plunge into the ice bath to stop the cooking process. Drain the asparagus as soon as they are cool. Don’t let them sit in the water too long or they will get mushy.

Heat a large skillet over medium heat and add the butter and oil. When hot, add the asparagus. Sauté just until heated through, 2 to 3 minutes. Transfer the asparagus to a platter, sprinkle with salt, pepper, and cheese, and serve immediately.

SERVES 4

grilled asparagus

HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2