This Artichoke Ceviche is hands down one of the most refreshing and clean dishes I have ever made. I was honestly shocked by how much this tasted like a real Ceviche despite being 100% vegan. With a bag of crispy corn tortilla chips, this mixture is gone in no time. All I was really missing was a view of an ocean, but this sufficed just fine!
I find that artichoke is one of those vegetables that seems so intimidating to work with - but when you give it a try, you'll find that it is actually quite simple and nothing goes to waste. I hope I can showcase just how easy it is to work with, and how rewarding it is.
The first step may be the most "complicated" part - and then it's easy, breezy from there - I promise! After you wash the artichoke, chop it in half so it looks exactly like this picture. Trim off all of the edges of the stems (about half an inch) and throw them out. Use a spoon to scrape out the hairs of that purple area so you have a clean vegetable to work with, and then finally rub lemon everywhere!
Take a pot of vegetable stock and bring it to a boil. Place the artichoke in the pot (heart side down) and cover. Cook the artichoke for about 20 minutes until its tender and you can stick a fork through the bottom without any resistance. You can then remove the artichoke from the pot (carefully) and let it cool.
Then, pull out all of the stems, one by one. You can place them on a plate and eat accordingly with a garlic butter or dip of your choice!
And finally, take out the heart - the part of the artichoke that will give you the lovely ceviche taste, and roughly chop it up exactly like the picture. This part is SO flavorful and delicious.
I decided to chop up a white onion, green bell pepper, fresh cilantro, jalapeños, and cucumbers to complement the artichoke. Squeeze a ton of lime juice over, sprinkle some salt - and that's all there is to it! Enjoy this vivacious dish as an appetizer to any meal.