Artichokes with Roasted-Pepper Dip - PCOS-Friendly Recipe
Nutrition per Serving
Ingredients
- 2 red bell peppers
- 2 artichokes (1 pound)
- 12 cups water
- 3 lemon slices
- 1 bay leaf
- 2 teaspoons olive oil
- 2 teaspoons Dijon mustard
- 1 teaspoon red wine vinegar
- 1/4 teaspoon dried fines herbes
- 1/8 teaspoon black pepper
- 1 tablespoon finely crumbled feta cheese
- 1/2 teaspoon capers
Instructions
- Preheat broiler.
- Cut bell peppers in half lengthwise, discarding seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 20 minutes. Peel and set aside.
- Cut off artichoke stems, and remove bottom leaves. Trim about 1 inch from tops of artichokes. Bring water, lemon slices, and bay leaf to a boil in a large Dutch oven. Add artichokes; cover, reduce heat, and simmer 25 minutes or until a leaf near the center of each artichoke pulls out easily. Drain well; discard lemon and bay leaf. Set aside.
- Combine bell peppers, oil, mustard, and vinegar in a blender; process until smooth. Combine bell pepper mixture, fines herbes, and black pepper. Spoon 2/3 cup into a serving bowl; sprinkle with feta and capers. Serve with artichokes. Cover and chill remaining dip.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Lemon.
Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.
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