How to cook artichokes

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What are Jerusalem artichokes?

Jerusalem artichokes Are completely nothing with the former and not really an artichoke. Instead, they are a variety of sunflowers that are native from North America and a lumpy, brown -skinned tuber that often resembles a ginger root.

How to prepare artichokes

Take a look at our video for a step-by-step process to prepare artichokes:

Rest the hard outer leaves back until you start uncovering the light yellow. Grate all the cut surface with lemon juice as you go.
Cut the top and put the leaves that cover the base of the heart.
Use a teaspoon to remove the fibrous “choke” buried in the middle. Discard.

Tip: Immerse yourself in lemon juice to prevent you from discoloration.

What you should look for when choosing an artichoke

Choose one that feels heavy – if it is easy, it could be dried out
Look for artichokes with closed, compact leaves
The leaves should “squeak” when they are squeezed

Artichokes are a simple replacement for a salad, although the preparation takes a little longer. In this guide, artichokes with a variety of methods are examined how to prepare and cook globe artificial tales.

What is the best way to cook an artichoke?

You can cook, bake and grill artichokes, but we consider the damping to be the simplest and most delicious way to cook them because it leads to a good degree of moisture. However, cooking also ensures a soft texture if you prefer this method.

Steam method

It is not surprising that the artichoke the steam time is longer. Everything up to 30 or 40 minutes. The smaller ones usually last about 20 minutes. Larger artichokes can be somewhat bitter compared to their smaller cousins.
You need a good centimeter water to steam. You can cool the water even after cooking to make a healthy eced artic coat tea.
Before damping the stem. Some people also give the water garlic and lemon.
You can see when your artichoke cooks by taking a leaf. If it drops slightly, it is probably cooked. But to be safe – cool it and take a bite from the bottom of the leaf, i.e. the part of the offal of the artichoke. It is a small part, but this is the only part of the sheet that is edible.

Cooking method

Remove the hard leaves near the base of the artichokes.
Cut the stems completely so that the artichokes sit flat.
Cook in much slightly salted, boiling water. It takes 15 to 30 minutes, depending on the size and freshness of the artichoke. So check from 15 minutes.
The best test of pubs is when a leaf pulls away slightly from the middle. Drain well so that the water runs out.

How to eat globe artichokes

They eat it through how the meat creates the leaf along the leaf. It has an incredibly soft texture or should have it if it is cooked … if not, dampen a little longer. Some people prefer their artichokes cold or cool. In any case, you can cook them freshly or eat them the next day. You will stay in the fridge.

The only other thing you have to prepare is a vinaigrette salad dressing. They eat by plucking the leaves and diving the meaty part into the dressing. Make sure you have a large plate on the table to dispose of the leaves. You could be surprised at how much larger artichoke waste is related to the parts you eat.

After all, the juicy, chunkiest and edible part is buried deep inside – the artichoke heart. As soon as you have devoured the leaves, you will find a stack of “hair” that hides the heart below. The hairy choke is inedible. So take it out with a teaspoon. They then stay with the heart and the remains of the tribe.

Now you can enjoy the depths, soft and subtle taste of the most carnal part of this incredible green. If all of this is a little too easy for you, try some of the following recipes with this versatile vegetables.

Top 6 artichoke recipes

Artischoke & Aubergine rice

This living court in paella style is full of taste and yet little fat and calories. A perfect meal of the week in the budget.

Spinat & Artischock -Filo cake

Serve this impressive vegetarian cake for a heart with a dinner party. Full filled with ricotta, spinach, leek, healthy tomatoes and artichoke hearts in cans – it is the perfect way to increase your vegetable absorption while treating you at the same time. You can find more pastry inspirations in our Artichokes, bacon and cheesecake or rustic Artischoke & Wild mushroom cake.