Artichoke - a product that requires special cooking rules

Contents:
  1. Technology of cooking
  2. How is artichoke necessary?
  3. Recipes of

Artichokes are flower buds, which in the late autumn are on the shelves of stores. They are sorted out quickly enough, and we advise you not to hesitate, and also to stock up several "copies" of this product. Even if you do not know how to prepare artichokes - do not despair. From this article you will learn all the rules for their processing and use.

These cute buds will become the central dish on your table.

Technology of cooking

So, you have purchased artichokes, and now you need to figure out what to do with them. Despite the rather impressive size, only a small part of this product is used for food, namely the base of the leaves and the root.

  1. This product should be boiled.
    To do this, use a normal pan filled with water, a saucepan or a steamer

    Tip! If you cook several fruits at once, make sure there is enough space between them. The fact is that when cooking artichoke becomes too soft and can lose its original shape.

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  3. The cooking time is about 45 minutes.

    Tip! Readiness of the product is checked with a knife - when pressing, the blade should go unhindered, like in oil.

  4. The boiled artichoke is transferred to a container of cold water, then it is thrown into a colander or suspended to allow excess liquid from the glass.
  5. Give it in a deep dish, always with sauce.



How is artichoke necessary?

Now find out how to eat artichokes. The greatest pleasure is that this product is eaten by hand. The bud is held in the left hand, and the right is pecked one sheet at a time, dipped into the sauce the yellow tips of each and drags between the teeth, removing the flesh. In a separate container, add inedible parts.

So get to the heart of the artichoke, in which the inner fibers are. With a knife and fork, this so-called "hay" is separated from the spine and proceeds to eat the most delicious part of the product.

Usually artichokes are served wine - dry Rhine or Portuguese

Recipes

But artichoke can be eaten not only in boiled form, there are many recipes in which this product acts as one of the ingredients. Let's look at some of them.

Artichoke Salad

  1. With artichoke remove the hard leaves, petiole, divide by 4 knife and sprinkle with lemon juice.
  2. Orange is released from the peel, seeds, white films and fold the fillets into a bowl. Pour out the juice of the processed juice into a separate container.
  3. One shallot onion ground with a knife and shift to orange juice, add half a teaspoon of lemon juice, 2 tablespoons of olive oil, a pinch of salt, ground black pepper, whisk.
  4. Put a bunch of arugula, orange fillet, artichoke on the dish, pour over the dressing and sprinkle with pine nuts.

Salad with artichokes ready.

Prepare this dish quite simply and quickly

Pasta with artichokes

  1. With 4 artichokes cut off the top, spikes and petioles.
  2. Place the tender part of the bud in water with lemon juice diluted in it.

    Tip! This is necessary because the artichoke can quickly darken.

  3. Hard part put in boiling salted water and cook for 15 minutes, folded in a colander.
  4. One shallot shredded onion, cut the artichokes into thin slices.
  5. In a large pan, pour 2 tablespoons of olive oil, heat and fry in shallots, add artichokes in a minute and cook another minute.
  6. After the specified time, put 320 g of Penne paste in a saucepan, pour in broth from artichokes, so that it completely covers the pasta.
  7. Pour the contents of the pan to a boil and cook constantly stirring. If necessary, add broth during cooking.
  8. In the prepared paste with artichokes add grated Parmesan, stir and serve.
Decorate with a sprig of basil and enjoy the taste of

Tabula with pickled artichokes

I should say a few words about what marinated artichokes are. They are miniature vegetables, which are called mini artichokes. They are cleaned of coarse lower petals, pedicels and seed, leaving only the bottom. Processed buds are boiled in a small amount of salted water with the addition of citric acid, cooled and piled in small containers. Next, the vegetables are sprinkled with spices and poured into the marinade. The resulting product can be added to salads and other dishes, or there is just so.

  1. Half the glass of a mixture of bulgur and film boil according to the instruction, cool to room temperature.

    Tip! If you did not find the mixture, then these products can be boiled separately from each other, taking them in this ratio - 80% bulgur to 20% kinona.

  2. Separate half the red bell pepper, remove the seeds, do the same with half the average zucchini, chop the vegetables.
  3. Cut 100 grams of cherry tomatoes into small cubes.

    Tip! Cherries are used here because they give little juice, but you can take any other sort of dense tomatoes.

  4. Prepared veggies in a deep bowl, stir.
  5. Take a bunch of cilantro, a bunch of parsley and 10 stems of mint, remove the stems, cut the greens finely with a knife and add to the dish with vegetables.
  6. 5 stalks of green onions, 4 pickled artichokes and 2 teaspoons of pickled capers, cut as finely as possible and send to other ingredients.
  7. 2 tablespoons of zira seeds should be baked in a dry frying pan, add a small pinch of salt and crush it in a mortar.

    Tip! Here the main thing is not to overdo it, as capers and artichokes in this recipe give a sufficient amount of salt.

  8. Make the sauce: pour half of the lemon juice into a small container, combine with 50 ml of olive oil and chopped zira, close the lid and shake well.
  9. In a bowl with vegetables put Bulgur and kinoa, pour sauce, mix.
  10. Put the salad in the refrigerator and leave to impregnate for 2 hours.
Serve this oriental salad with meat or as a separate dish with fresh lavash

Artichoke tea

Artichoke tea is a drink with a number of useful properties:

  • antibacterial and anti-inflammatory, which can be used to prevent infectious diseases of the liver, kidneys and gallbladder;
  • with regular use perfectly tones the muscles;
  • in complex treatment helps improve the overall condition of hepatitis;
  • cleanses the body of toxins, cholesterol, stimulates the production of bile;
  • assimilation of fat-soluble vitamins, such as A, K and E, occurs much more intensively;
  • eliminates the effects of alcohol abuse;
  • lowers blood glucose levels, so it is useful for patients with diabetes mellitus;
  • the skin becomes more fresh and acquires a healthy appearance;
  • cleaves accumulated body fat and prevents fluid retention in the body;
  • helps to get rid of gastrointestinal disorders - heartburn, bloating, diarrhea, vomiting, nausea, constipation;
  • stimulates the secretion of the stomach and soothes its mucous membranes;
  • exhibits anti-cancer properties.

It is very easy to make artichoke tea: brew one packet of pharmacy leaves or 1.5 teaspoons of dried herb, insist for 5 minutes and drink after meals three times a day.

Tip! Since the drink has a slightly bitter taste, you can add a teaspoon of sweetener: honey or sugar.

Artichoke tea can be drunk both for curative and preventive purposes.

But remember, this tea is contraindicated in the following cases:

  • kidney disease, including the presence of stones;
  • is an individual intolerance to this product, as well as chamomile, dandelion and echinacea.

During pregnancy and lactation, it is recommended that you consult with your doctor.

  • Mar 08, 2018
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