Instead of salty chips, try cooked artichoke leaves. These can be used as a healthy alternative for dippers including a variety of dips, such as salsa or guacamole. Below are directions on how to prepare and boil artichokes.

Directions: Bring a large pot of salted water to boil.
Rinse artichokes with cold water and lightly brush it down with a soft kitchen brush.
Using a sharp, serrated knife cut approximately 1–inch form the top of the artichoke and ½ inch from the stem.

Tip: To prevent browning rub the cut portion with lemon juice.

Place artichokes in boiling water. Placing a smaller pot lid directly on the floating artichokes will prevent them from floating above the water. Cover the large pot with a lid.
Allow the artichokes to simmer on high for approximately 30 to 45 minutes depending on size. Artichokes are completely cooked when a sharp knife can slide through the stem easily.

Tip: Artichokes contain Cynarin, a compound found to stimulate the liver releasing toxic substances while improving overall liver function.

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