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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.
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Spaghetti with a Hole and Artichokes: Bucatini al Ragu con Carciofi
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