| 4 | 35 | 105 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 30 min | 4 |
| 2 can (13.5 oz) | Artichoke hearts, canned (sliced) |
| 1 tsp | Grape seed oil (coconut oil - AIP) |
| 1 pinch | Sea Salt |
| 1 dash | Black pepper (omit - AIP) |
1. Preheat oven to 400.
2. Scrub the Jerusalem artichokes clean and pat dry. Slice into rounds 1/3 inch thick.
3. Line a baking sheet with parchment paper and spray with grapeseed oil. Place the artichokes in one layer on the sheet. Spray with grapeseed oil so that they are all coated. Season with salt and pepper.
4. Place in the oven and roast for 25-30 minutes, flipping halfway through, until they are crispy on the outside and tender on the inside.
To make AIP friendly omit black pepper and substitute grape seed oil with coconut oil.
Artichokes
are known to be detoxifying to the body which helps to improve liver health!
| Vegetables | 2.1 |
