Place the artichokes in a saucepan and cover with 4 1/4 cups water. Bring to a boil and boil until cooked, 10 minutes. Remove from the heat, and then let steep for 20 minutes. Strain into a bowl.
Preheat the oven to 212 degrees F. Grease rimmed baking sheets.
Place the artichoke infusion, hawthorn berries, sugar and cinnamon stick in a pan and bring to a boil. Reduce the heat and simmer gently until the mixture is soft, 15 to 20 minutes.
Take out the cinnamon stick and blend in a liquidizer with the lime juice, then pour into the baking sheets to a thickness of about 1/3 inch.
Dry in the oven for 2 to 3 hours. Check after 2 hours; you want it to be chewy, but not too tough. Let cool, then slice into bite-size pieces.
Chew on a piece of fruit bar whenever you like.
If high blood cholesterol is suspected, you must see a doctor. This recipe may be used in addition to, not as a substitute for, proper medical treatment.
Keep in greaseproof paper in an airtight container in the refrigerator for up to 1 month.
If using dried hawthorn berries, first cover them with water for 24 hours to rehydrate them before use.
The content of this program is for entertainment purposes only and is not intended as medical advice. Always consult a professional health care provider before trying any form of therapy or if you have any questions or concerns about a medical condition. Natural products can be toxic if misused, and even when natural products are used as directed, certain individuals can have adverse reactions.
Recipe courtesy of James Wong