12 artichokes, stems removed
1 bunch mint, chopped
2 lemons, juiced
2 bay Leaves
2 cloves garlic, finely chopped
1 teaspoon umeboshi vinegar
1 bunch basil, chopped
1 teaspoon olive oil
celtic sea salt, to taste
cayenne pepper to taste
Cut artichoke heart in pieces. Place in a bowl. Put the mint , the juice of 1 1/2 lemons, bay leaves, garlic vinegar, and the basil in a blender and blend on slow speed. Drizzle the olive oil in the mixture and blend again. Check for desired taste with salt and pepper and make adjustments if necessary..
Pour over the artichokes along with the rest of the lemon juice and allow 2-3 hours for it to marinate before serving. If this is too”raw” for you, then either marinate overnight or place in a Dehydrator at 105 degrees for 4-6 hours before serving. For a warm winter’s dish, choose the latter option.
