Have you ever wondered why canned or frozen artichokes cost so much? Well, I have discovered it since I started buying fresh artichokes since the cleaning of these vegetables is not the simplest and fastest indeed! You must be careful to carefully cut the hardest leaves and the most stringy parts, if you don't want to run the risk of preparing an artichoke sauce, as if to say woody! But don't worry: your Personal Cooker arrives to help you. Today I will carefully explain how to clean artichokes, wasting as little as possible.
Video of the Recipe
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Identity Card of the Recipe
- 28 KCal Calories per serving
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Ingrediants
- About 750 g (5 large) of artichokes
- Untreated lemon juice
- q.s. of water
Materials Needed
- Bowl
- Preferably ceramic knives
- Latex gloves (optional)
- Vegetable peeler
- Scavino
Preparation
- First, prepare a solution of cold water and lemon juice: the artichokes tend to oxidize very quickly and the citric acid contained in the lemon slows down the process.
- It is advisable to wear latex gloves or to rub half a lemon on the skin of the hands to prevent them from turning black.
- Start by cleaning the artichokes. Cut the stem (caule) of the artichoke about 10 cm from the receptacle (heart) or where it is soft.
- Peel the stem with a ceramic knife or vegetable peeler to remove the hardest and most woody outer filaments. Cut the stem into rings and dip them in acidulated water.
The advice OK
It is recommended to use ceramic knives (not steel) to prevent the oxidation of the artichokes.- Remove the outermost leaves (bracts) with your hands, until they are soft to the touch. Remove the top of the artichoke (3-4 cm from the tip) with the knife.
- Cut the artichoke in half (lengthwise): in the center you can see the typical inedible beard (called "hay" or "pappus"): then remove it with a sharp knife or a digger.
- Cut the artichoke into thin slices, then dip them into the acidulated water. After that, you can proceed with cooking: the artichokes can be boiled, steamed, in the oven or in a pan. Look at the recipe for the artichoke sauce.
- To obtain artichoke bottoms instead, you will have to proceed in another way. After removing the stem, cut off the ends of the bracts (3-4 cm). Open the artichoke with your hands until you reach the center. Remove the beard with the help of a digger, then immediately dip the artichoke into the acidulated water.
Did you know that
The removed leaves can be used for the preparation of decoctions, macerates or infusions. In fact, a substance called is concentrated in the bracts cinarina, with hepatoprotective and digestive properties.Alice's comment - PersonalCooker
Our lesson on cleaning artichokes is over. I hope my video can help you in your healthy and tasty recipes based on artichokes. In this regard, I recommend the savory pie with artichokes, pasta with artichokes and artichokes stuffed with meat.Nutritional values and Health Comment on the recipe
Artichokes are flowers belonging to the food group of vegetables. They are particularly rich in fiber and contain very few lipids, while the intake of carbohydrates and proteins are the same. The energy intake is moderate, but not among the lowest in the category. The average daily portion is about 200-400g of artichokes (30-60kcal).
