Fennel Healthy Recipes: Fennel-Dill Artichokes
| 4 artichokes | 1 cup carrots, quartered lengthwise | 1 cup fennel or celery, thinly sliced | ¼ cup melted coconut oil | ¼ cup fresh lemon juice |
| 1 teaspoon fennel seeds | 2 tablespoons or more fresh dill, chopped | ½ teaspoon salt | Black pepper |
Procedure:
- Trim the tips of the leaves and cut off stems of artichokes, so they sit upright.
- Place in a large pot, add water to cover, and bring to a boil. Cover, reduce heat, and simmer until just barely tender, about 15 minutes. Drain.
- Preheat oven to 350°F.
- Mix carrots, fennel, and celery. Spread evenly in a baking dish with a lid. Place artichokes upright on top of vegetables.
- Mix coconut oil, lemon juice, fennel seeds, dill, salt, and a few dashes of black pepper. Pour over artichoke mixture.
- Cover baking dish and bake until all vegetables are tender, about 45 minutes. This recipe makes 4 servings.
(From Dr. Mercola’s book Healthy Recipes for Your Nutritional Type)
Fennel Fun Facts
Fennel earned distinction in Greece because of its many medicinal and culinary uses. Known as “marathron,” fennel is especially honored for its significance in the ancient Battle of Marathron, fought and won against the Persians in a field of this aromatic herb in 490 B.C. Fennel was the award given to a runner, Pheidippides, who alerted Sparta of a Persian (Iranian) invasion, and saved the day.
The 4th Street Food Co-op 