Artichokes. Master class

Category: Vegetable and fruit dishes

Ingredients
Artichoke	1 large, round for 1 person
Wine vinegar (can be substituted for lemon juice)	taste
Olive oil	taste
Salt	taste
Pepper	taste
Water	taste
Refueling MAGGI	optional

Cooking method

Artichokes are very healthy and tasty! They are used in salads, pizza, and many other dishes.
And we love to cook them like this:
We wash the artichokes and cut off their legs in case they are very long, leaving 4-5 cm.
Put in a wide saucepan so that they fit completely there and fill with boiling water.
Cook them over medium or high heat, depending on the boil, until the legs become soft. We check the legs with a knife, like a potato, just pierce it. If the knife comes in easily, then the artichokes are ready.
Depending on the artichokes, they are boiled from 30 minutes to 1 hour.
Drain the water and let the artichokes cool slightly.
Cooking artichoke sauce.
We mix wine vinegar, a little olive oil, salt, pepper.
We also add the German Maggi gas station, but I think we can do without it.
Dilute the sauce with a little water to make it less concentrated.
After we eat them! It's like a game! We tear off 1 petal, dip it in the sauce and pull out its light convex base with our teeth. And so petal by petal.
Thus, we get to the core, where the petals become thin and there is almost nothing there.
Then we throw them away and we have in our hands the very heart of the artichoke, which is covered with soft, but very unpleasant tasting, thorny fibers.
We clean the core from them and then enjoy its taste, not forgetting to dip it into our sauce!
Here is such a handsome man !!!
Bon Appetit!

Note

Artichoke is a vegetable perennial herb with a powerful rosette of dissected leaves up to 1 m long (sometimes with thorns) and strongly developed roots that penetrate deeply into the soil. In the middle of summer, a stem up to 1.7 m in height grows from the outlet, at the top of which inflorescences-baskets with a diameter of 12-16 cm, weighing from 100 to 200 g are formed.

Homeland - Mediterranean. The artichoke is widespread in Western Europe and North Africa; in the former USSR - mainly on the Black Sea coast of the Caucasus.

Unlike other vegetables, the artichoke was considered a rich food. He came to Russia under Peter I. Dishes of artichokes decorated the table of the palace nobility. And to this day, in our country, the artichoke belongs to rare, exotic products.

It has a high taste. A large fleshy receptacle and delicate fleshy ends of the scales of the inflorescence outer wrapper are eaten. Fresh artichokes contain up to 80% water, 4% protein, more than 14% carbohydrates (including 12% sucrose), 0.74% fiber and 1.5% ash, as well as vitamins Bi 0.18 mg%, C - 5 mg%, etc., mineral and aromatic substances.

Artichokes are useful for the elderly and patients with atherosclerosis, since the glycoside cynarin contained in them reduces cholesterol in the blood and has a bile and diuretic effect.

Artichokes are used raw (before use, they are poured over with boiling water) in salads and boiled with butter or sauce. Dishes made from them are delicious. Artichoke inflorescences Cut to full disclosure. After boiling in salt water, they can be fried in ghee or butter and sprinkled with breadcrumbs and herbs. Artichokes are also used for making various sauces and canned food.

Svetlenki

Svetlana, I have never talked to a person who prepares artichokes himself - I only saw it on TV! That's who you can't meet on a bread maker !!!

First of all, thanks for the kind of master class ...Now I'll at least know which side to approach them - these artichokes. They are very, very useful and a delicacy you can say.

Svetlana, tell me, please, but those who peel the leaves and throw them away, but only cook cups - is this another approach and they do it in vain? Do you eat leaves Do you eat them whole? It seems like there is some tough part

julia_bb

Lisichkalal, Svetlana, thanks for the recipe! I love artichokes, in Italy when I lived, we often cooked them during the season, even inside we added pieces of garlic directly. But the most relish when they are baked on coals.

Lisichkalal

Sveta, oh, Sveta, well, thanks) praised right)))
My husband showed it to me, they did it all their lives.
There are small artichokes, they are sold straight in a bunch, this is probably an option where the leaves are thrown away. There will be nothing there, the heads of these artichokes are small.
We eat the leaves, but not whole leaves. You tear off a leaf and there is a thickening at the base, and we eat it, pulling it out with our teeth (I don’t know what other word to choose) The closer to the core, the thinner the leaves and less edible. But the core itself, uhh, delicious!

Added on Friday 29 Apr 2016 11:30 pm

Yulia, Thank you !
Can you tell us more about how to cook them on coals?
And when to put the garlic? Before cooking or after? It somehow still needs to be shoved there))

julia_bb

Svetlana, garlic before cooking right deep into the leaves, for taste. And I didn't cook on coals myself, their friends brought ready-made ones, bought them in season in the Vesuvius region, they are baked there like chestnuts on the street. They were all in the ashes.
I think the grill should work too

Tumanchik

Svetlana, a very long time ago we had a store downstairs at work. We were friends with the workers. A whole box of artichokes, of which none were sold due to the high price tag, was discounted to the price of pickles. My husband and I bought purely so as not to say later: "I lived to have gray hair, but I have never tried artichokes!" There were just hearts! Pickled !!! After the trial we bought the whole box !!!! This is something! Adore! It's not realistic to buy, but at least for general development to know how they are prepared. Thank you very much!

Lisichkalal

Here I am! Skipped the thorn cleaning step
I inserted another photo)))

Added Saturday 30 Apr 2016 00:44

Yulia, thanks, I must try to do it. I wonder how)
Irina, do not sell in supermarkets? Although with these idiotic sanctions, well, nonsense ...
About 4 years ago I bought an avocado in Russia, and the saleswoman asks me. what is it ? and what to do with it? )))
Irish, pickled, yes, delicious. Yeah, just the cores are pickled. I sometimes buy myself and eat the whole can at a time. Or take it for pizza. A jar of 1.5 euros is relatively inexpensive for such a treat. But fresh tastes completely different.

Svetlenki

Lisichkalal, Svetlana, julia_bb, Yulia, thanks for the interesting options for making artichokes! Well, now we are waiting for the recipe on charcoal, since the conversation has already started It will probably be generally delicious!

And one more question - how to choose them? The bigger the better? Darker-lighter? Profile full face?

Lisichkalal

Sveta, for my recipe I choose round, the larger the better. The leg does not have to be long, anyway we cut it off, but the head is big))) I don't understand the color. There are green, there are green-purple (like in my photo), and small ones that I have never cooked and just sell purple.