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Mindful : June 2017
V Vegan 24 mindful June 2017 Artichoke Bottoms with Peas, Carrots, and Asparagus GF Gluten-free large knife, slice off the remaining leaves so only the base of the ar tichoke remains. Scrape the hairy choke with a melon baller or a spoon. Place the artichokes in the lemon water as you go. When you've prepared all the ar tichokes, drain and place them in a steamer. Steam for 10 minutes until tender when pierced with a sharp knife. Set aside and keep warm. In a shallow pan, heat the olive oil then add the onion and leek and cook for 2 minutes. Add the garlic and continue to cook for 1 minute. Add the carrots and cook for 3 minutes. Add the peas, sugar, tarragon, and remaining water, and cook for 5 minutes. Add the asparagus and lettuce leaves, and cook for 2 more minutes. Add the rest of the herbs, and season with salt and pepper. Place the ar tichoke bottoms in a serving dish and spread 11⁄2 teaspoons hummus on the base of each. Then spoon in the vegetable mixture. Drizzle with the remaining lemon juice and olive oil, and serve. 8 medium globe artichokes 1⁄3 cup lemon juice 2 tablespoons olive oil + more to serve 1⁄4 red onion, finely chopped 1 small leek (light-green parts only), finely chopped 2 garlic cloves, peeled and minced 2 carrots, peeled, and finely sliced 2 cups peas (fresh or frozen) 1 teaspoon sugar 1 sprig tarragon 31⁄3 cups water 12 asparagus stalks 1 small head of lettuce, pale leaves only Sea salt and pepper 1 tablespoon chopped mint 1 tablespoon chopped parsley 3⁄4 cup natural plain hummus To clean the artichokes: In a large bowl, combine 1⁄4 cup of the lemon juice with water. Cut the stem off each artichoke and remove the outer tough leaves by hand, continuing until you reach the tender, pale leaves. Using a Ser ves 4 food