Jul 26, 2017

Artichoke with olive oil and pineapple


4 pieces  artichoke hearts
1 carrot
1 glass of peas
2 slices of pineapple
1/2 cup pineapple juice
2 lemon juice

A pinch of salt
1 tbsp coconut sugar
4 tbsp warm water.


1. Cut carrots and pineapples into small pieces. Add peas, transfer all of them in a pan and cook for 6-7 minutes on medium heat.

2. Mix coconut sugar, pineapple juice and lemon juice and split in half. Sauce is ready!

3.  Place cleaned artichokes in a pot and pour the sauce, add 4 tbsp warm water. Cook until 15 minutes.

4. Put carrot, pineapple and peas mixture on the artichoke. Cook for 5 minutes.

5. Pour over remaining sauce and serve warmish or cold.


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