Live Food Recipe by Natalia Karoway-Waterhouse
www.glowingtemple.com

serves 4

¼ cup cold-pressed olive oil
2 cloves of garlic, minced
½ teaspoon Himalayan salt
¼ teaspoon crushed chili pepper
¼ cup red onion, sliced into very thin strips on a mandoline
¼ cup parsley, chopped and well packed
1/3 cup lemon juice
3 medium artichokes
2 tablespoons hemp seed, plus additional for garnishing
8 Sicilian olives, sliced

Begin by making a marinade, whisking together olive oil, garlic, salt and chili pepper. Set aside. Prepare your onion and parsley; set aside. Juice the lemons and place remaining rinds in a bowl of cold water. Prepare the artichokes by removing and discarding all of the sharp outer leaves. Stop when you reach the pale inner leaves. Peel the stem with a vegetable peeler. Place the artichokes in the lemon water to prevent browning. Removing one artichoke at a time, slice the tender parts, including the stem, very finely. Remove the fuzzy choke and any sharp inner leaves and discard. Place the sliced artichoke in a large bowl and immediately drench in the lemon juice to prevent browning. Toss with onion, parsley and the prepared marinade. Mix in the hemp seeds and olives. Top with additional hemp seeds and chili pepper to garnish when serving. Serve immediately.