Artichoke is a non-blooming flower bud of a plant. The kidney itself consists of fleshy large scales. In the cooking found the use of both cones and inflorescences. He comes from the sunny Mediterranean.
Recipes for the preparation of useful artichokes will be described below. In the meantime, a few words actually about their useful properties. Artichokes are not rich in calories. But they are rich in proteins, carbohydrates, potassium and vitamins. They have a pleasant taste with notes of hazelnut.
Artichokes are useful to people suffering from high acidity. Since they contain a lot of sodium and potassium salts that reduce acidity. In this regard, artichokes are not recommended for patients with gastritis and with low blood pressure. Dishes from artichoke are an excellent means of preventing atherosclerosis. In diseases of the biliary tract and liver, artichoke juice and decoction from its leaves are good.
When choosing artichokes, give preference to heavy inflorescences with green, purple or bronze leaves. Sluggish and dry buds should not be taken. Artichokes of all sizes will find their place on the festive table. Small snacks are ideal for snacks. A medium-sized delicacy can be fried or chilled. From the tender core of weighty artichokes, cut into thin pieces, you can make an amazing salad. But the vegetable is especially good in rice dishes.
A few wise advice:
- Fresh artichoke at storage has a property to darken. To prevent this from happening, immerse the peeled fruit in water that has been acidified with vinegar or lemon.
- To clean the artichoke, you have to work hard. First you need to break off the outer rough leaves. Then cut the inner tender. And in the end - to scrape off the remaining under the leaves of the villi. The remaining fleshy core is just what we need.
- If you are going to cook artichokes, then put them in hot, not cold water. And the water must be acidified and salty.
Risotto with artichokes.
- 2 cups of rice.
- 2 cups sliced heart artichokes.
- Meat broth.
- 1/3 cup dry white wine.
- Grated Parmesan cheese.
- 2 onions and 2 cloves of garlic.
- Green parsley, salt and spices.
One of the "delicious" recipes for the preparation of useful artichokes is a risotto. For its preparation in a large saucepan, fry for a few minutes onions cut into half rings. Then add pieces of artichokes and chopped garlic. We continue to fry. Next add rice and fry for about two minutes, until the rice darkens. Fill the wine and, stirring, prepare - until the liquid disappears completely. The same operation should be done with meat broth. We pour a little broth and wait, when it is absorbed by rice. Continue adding the broth after it "disappears". When the rice becomes a cream shade, the dish is considered ready. In the end, do not forget to add salt, pepper, add greens and grated cheese. The dish is served hot.
Risotto with smoked salmon.
- 1 cup of rice.
- 160g canned artichokes.
- 2.5 cups of chicken broth.
- 85g of smoked salmon.
- 1 onion and garlic clove.
- 3 tbsp. l. vegetable oil.
- 3 tbsp. l. butter.
- 2 tbsp. l. grated parmesan cheese.
- Green parsley.
- Spices: bay leaf and black pepper.
In a saucepan, heat the vegetable oil and pass the finely chopped onions. Add garlic and fry for about a minute. Then we put the rice, add the chicken broth with the laurel leaf and put it under the lid. The rice is stewed for 20-25 minutes, until the broth is absorbed. When ready, remove the bay leaf. Add 85g of smoked salmon, canned artichokes and parsley. Season all with butter and spices. The dish is ready.
Soup puree from artichokes and chicken.
- 4-5 artichokes.
- 50g of cooked chicken fillet.
- Bouillon.
- 2 tbsp. l. flour.
- 40 g of spinach.
- 3 tbsp. l. green peas.
- 100g cream.
- 1 egg.
- 2 tbsp. l. butter.
- Lemon juice.
Clean the artichokes. Sprinkle them with bottoms of lemon juice. Then come with broth and butter. In a separate bowl, pass the flour in the oil, add the broth. In the resulting sauce we put peas with artichokes and cook on low heat for 15-20 minutes. The finished mass is wiped through a sieve and again brought to a boil. To make soup, we dilute the mixture with broth and fill with mixed cream with egg yolk. Before serving for tasting, be sure to put slices of boiled chicken and boiled spinach.
Fried artichokes in the dough.
- 8 small artichokes.
- 100 g of wheat flour.
- 3 yolks, 3 squirrels.
- 2/3 glasses of white wine.
- 1/2 tea. l. seed anise.
- Acidified water.
- Sunflower oil.
- 4 tbsp. spoons of olive oil.
- Salt pepper.
- 1 lemon
Prepared artichokes cut into quarters and put in acidified water. Sift the sifted flour with yolks, 4 tablespoons of olive oil, anise seeds. Add white wine, whipped proteins, pepper and salt. Dough for consistency should resemble thick sour cream.
We heat a liter of sunflower oil in the deep fryer. The artichokes are dipped in a dough and fried until golden. After roasting artichokes should be put on a napkin to oil the glass. Serve with a slice of lemon.
Stuffed artichokes.
- 6 artichokes.
- 6 bulbs and a floor of a head of garlic.
- Lemon.
- Chicken broth.
- 3/4 cup vegetable oil.
- 1.5 cups of breadcrumbs.
- Mint and parsley.
- Salt with pepper.
To begin with, the artichokes cut off rough ends, leaving a tender part. Then, cut the tips of the leaves and soak the artichokes in the acidified lemon juice.
Cooking stuffing. For this, fry onion rings. Add mint, parsley, chopped garlic and breadcrumbs. Solim, pepper and carefully mix the resulting mass. All this fry about two minutes.
Then we get the artichokes. We turn the leaves in the middle of the vegetable and pick out the core with a spoon. We put minced meat into prepared grooves. Leave artichoke leaves back and fix the thread so that the stuffing does not flow out.
Warm up in a deep baking vegetable oil. Gently spread the stuffed artichokes tails up. Fill with hot chicken broth so that the broth completely covers the vegetables. And that the ends are not accidentally burnt, they should be covered with foil. Prepare the dish in a preheated oven for 40 minutes.
Artichokes with champignons.
- 12 artichokes.
- 10 champignons.
- 3 slices of roll.
- 3-4 heads of shallots.
- 1 tea. l. lemon juice.
- 3-4 tbsp. l. vegetable oil.
- Salt.
- 1 bunch of dill;
Artichokes boil in salted water. Cut the tops and take out the core - without damaging the bottoms. Farshiruem fried mushrooms, soaked with a roll, chopped onion and dill. Sprinkle it all with lemon juice. Artichokes put in a saucepan and put in the oven. We wait until they blush.
As you can see, the preparation of useful artichokes requires diligence and diligence. But the dishes turn out to be excellent to the taste, besides - very useful. Enjoy your meal!