What's your favorite artichoke recipe
Artichokes: this is how hearts get on your plate
Artichokes are one of those types of vegetables that you often do not dare to get close to. How do you prepare the interestingly shaped and even more interesting tasting plant? We'll show you in this article and let the artichoke find its way into your kitchen. You will not regret it!
Buy and store artichokes
The green to purple-colored artichokes are available all year round because they are grown in the Mediterranean region. Mostly they come from Mediterranean countries such as Italy or France. In addition, the vegetables are round or cylindrical in shape, depending on the region of origin. When buying, make sure that the spines are firm and not dried out and that the skin has no brown spots. The stem should not have dried out either - this promises a longer shelf life.
Artichokes can be stored in the vegetable drawer in your fridge for up to three days. To do this, wrap the hearts in a damp cloth to protect them from drying out. In addition, you shouldn't wash the artichoke before storing it, as the moisture quickly makes the vegetables mushy.
Effects and ingredients of healthy artichokes
The artichoke leaves - namely the leaves on the stem and not on the flower head - contain the bitter substance cynaropicrin, which stimulates gastric acid production and thus the appetite. This also relieves gas and a feeling of fullness, especially after a fatty meal. Artichokes are also said to have positive properties on the cholesterol level.
But be careful: If you are allergic to composites, you should not ingest artichokes. Even if you suffer from gallstones or a blockage of the biliary tract, you should avoid the queen of vegetables.
Proper preparation of artichokes
Preparing artichokes is not that difficult: especially not with our step-by-step instructions.
Before you cook the artichokes, put on gloves for protection. The cynarin pigment contained in the skin stains quickly, similar to beetroot. Now wash the hearts with cold water and remove dirt from the vegetables.
Not all parts of the artichoke can be eaten. First cut off the stem and the lower third of the artichoke. This removes the fibrous tissue inside - also called hay - which is inedible. If there is any hay left, carefully scrape the tissue out with a spoon.
Remove the artichoke leaves
Use a knife or kitchen scissors to cut away any damaged leaves and dark areas before preparing the artichokes. Don't be surprised if this causes some leaves to fall off.
It's down to the nitty-gritty! In our video, we explain step by step how to properly prepare the artichoke.
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Prepare artichokes properly
Preparing artichokes: boiling or frying?
Artichokes can be prepared in different ways. One variant is to cook the artichoke. Use stainless steel pots instead of the aluminum variant. The latter discolor the skin and the vegetables take on a metallic taste.
Put the artichokes whole (after you have prepared them as described above) in salted water, then add a little lemon juice, vinegar or white wine. In addition, the heads should be completely covered with water. This means that the color is retained even after the cooking process.
The cooking time varies depending on the size. Small specimens are cooked in around 15 minutes, larger heads take around 30 - 45 minutes.
It is very easy to test whether the artichoke is ready. As soon as the leaves are easy to pluck out, the artichoke is ready to serve.
But artichokes are also delicious when baked. We have put together a recipe for baked artichokes the Italian style for you. Very easy and together with a glass of white wine a dream come true.
Eating artichokes: that's how it works
Pluck the leaves one by one and pull them through your teeth, sucking the insides out. Once you have picked all the leaves, you have reached the heart of the artichoke. The best part - it's worth fighting your way through - just enjoy it with a fork and knife.
Recipes: what goes well with artichokes
Cooked artichokes with a lime dill dip
Now that we know how to properly prepare the artichokes, all we need is the right dip in which we dip every bite of the artichoke before we can enjoy it.
The lime dill dip goes perfectly with it and offers a heavenly combination with its light acidity and herbal aromas.
What's even better than a boiled artichoke dip? Right - a dip that is itself made from artichokes.
The creation of cream cheese, mozzarella, sour cream, mayonnaise and Parmesan cheese makes this dip ultra-creamy! You can even prepare it a day in advance, put it in the refrigerator, and put it in the oven just before serving.
Have you tried our crispy pizza with brie, grapes and thyme? You can refine the recipe by adding cooked artichoke to the pizza.
To do this, you should prepare the artichoke almost ready to serve beforehand, as the cooking time is longer than the baking time of the pizza.
Stuffed artichoke with goat cheese
This recipe is one of my all time favorites! Artichokes filled with goat cheese, pieces of bread and fresh herbs. A poem! Don't forget to garnish the artichokes with honey before serving - the sweetness goes well with the goat cheese and the nutty-tart artichoke.
Published on June 23, 2019
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