As you all know, I love Cultured Ghee. This ghee is different than regular ghee which can contain traces of lactose and casein. Tin Star Cultured Ghee has been lab tested to be free of lactose and casein which is good news for those on AIP. It especially comes in handy when you are totally sick of the taste of coconut oil (which happened to me). Ghee just is a more refined food to cook and eat with as far as taste is concerned. I choose baby artichokes because of their wonderful neutral nature that pairs so well with crab and ghee. It is necessary to trim off the tops, bottoms and leaves on the sides. I always pull away all the green leaves until I get to the tender yellow inner leaves.
Further Food Nutritionist Commentary:
Crab and many other seafood sources offers a good dose of protein and also the mineral selenium. This nutrient is essential in preventing cell damage, and may also help prevent certain types of cancers and cardiovascular disease.
Braised Artichokes with Crab and Ghee (AIP)
10 baby artichokes
1/2 pound fresh lump dungeness crab meat (or shrimp, scallops, halibut)
4 tablespoons ghee
3/4 cup water
salt to taste
1. With a paring knife on a cutting board, trim tops and bottoms off artichokes. Pull leaves off of until you reach the inner yellow leaves.
2. Steam with 3/4 cup water for about 10 minutes or until artichokes are tender.
3. Drain off any water that remains. Add ghee, pinch of salt and cook on medium heat until starting to brown.
4. Add crab meat and let it heat through; about 3 minutes. Taste for salt. Serve.
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