Celiac Disease and Gluten-Free Diet Support
- Questions? Join our forum: Nearly 1 MILLION POSTS, and over 62,000 MEMBERS!
Follow / Share
|Get Email Alerts|
- Safe Gluten-Free Food List (Safe Ingredients)
- Unsafe Gluten-Free Food List (Unsafe Ingredients)
- Gluten-Free Alcoholic Beverages
- Celiac Disease Symptoms
- The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free
- Interpretation of Celiac Disease Blood Test Results
- Is Buckwheat Flour Really Gluten-Free?
Roasted Artichokes and Broccoli (Gluten-Free)
I find baby artichokes a little underrated; they’re easier to handle and usually cheaper. I tried these for the first time on the grill, but it’s just as easy to toss together and roast. I happened to have pistachios on hand the second time around and they turned out to be the secret star of this dish.
9-10 baby artichokes, about 2 pounds
1 broccoli head, cut into florets
1 lemon, cut in half, plus 1 teaspoon zest
¼ cup shelled pistachio nuts
2 cloves garlic, minced
¼ cup olive oil plus 1 teaspoon
2 tablespoons balsamic vinegar
¼ cup parmesan cheese, freshly grated
½ teaspoon each salt and pepper
Preheat oven to 400º F.
Cut off the top third of the artichokes and peel outer layers away. Trim the stems remove the outer layer with a vegetable peeler. Cut down the middle and rub with lemons to keep from browning. Arrange broccoli and artichokes, cut-side up, in a roasting pan.
In a small bowl, whisk together ¼ cup olive oil, garlic, balsamic vinegar, salt, and pepper. Drizzle over vegetables and roast for 20 minutes, or until artichokes are tender.
In the meantime, heat the remaining teaspoon of olive oil in a small pan. Add pistachios and lemon zest and toast for about 2 minutes.
Top vegetables with cheese and pistachios and serve.
Celiac.com welcomes your comments below (registration is NOT required).
Diced Jicama Appetizer (Gluten-Free)
Jicama is one of the unsung wonders of a great many Mexican dishes and salsas.... [READ MORE]
Quick Gluten-Free Veggie Dip (Gluten-Free)
Entertaining for a celebration? Try this quick gluten-free dip to go with veggies, gluten-free bread or gluten-free crackers!
To make the quick gluten-free veggie dip you need:
1 large bell pepper, any color
1 cup frozen spinach, thawed and drained well
1 tablespoon fresh sweet red onion, chopped super fine
½ cup sour cream
1 cup cottage cheese, small curd
Red pepper flakes or cayenne pepper, to taste
1 teaspoon lemon juice
Pinch of salt and pepper, to taste
Kale, baby greens or mint and a platter
Your favorite dipping selections
Wash Bell pepper, slice ¼ off top.... [READ MORE]
Frozen Piña Colada Ice Pops (Gluten-Free)
I’ve been interested in do-it-yourself frozen fruit pops lately, and this recipe has me really excited.... [READ MORE]
Glazed Carrots (Gluten-Free)
Butter and fresh tarragon were once my go-to dressing for carrots, but my flaring sweet tooth recently pulled me in a slightly different direction.... [READ MORE]
Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.View all articles by Jefferson Adams
In Celiac.com's Forum Now:
Celiac.com Celiac Disease & Gluten-Free Diet Forum - All Activity