TOTAL TIME: 3 hr 30 min
Prep: 15 min
Inactive Prep: 45 min
Cook: 2 hr 30 min
4 artichokes, chopped
Nonstick cooking spray or unsalted butter, for greasing
1 pound 3/4 ounce hawthorn berries
8 ounces sugar
1 cinnamon stick
Juice of 1 lime
Cook's Note: If using dried hawthorn berries, first cover them with water for 24 hours to rehydrate them before use.
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.
The content of this program is for entertainment purposes only, and is not intended as medical advice. Always consult a professional healthcare provider before trying any form of therapy or if you have any questions or concerns about a medical condition. The use of natural products can be toxic if misused, and even when suitably used, certain individuals could have adverse reactions.