Artichokes are known mainly for their purifying qualities : they promote diuresis and help detoxify the body, protecting the liver.
In addition, 100 grams of artichokes contain just over 20 calories .
Many of the qualities of this vegetable are due to a substance, cynarin, which is also responsible for the characteristic bitter taste.
The artichoke season runs from November to April; they are a rather versatile ingredient and lend themselves to being prepared in many different ways and, even when cooked simply, it is pleasant on the palate.
However, we must learn to clean it well. Let's see how and some simple recipe with artichokes.
How to clean artichokes
To clean the artichokes it is very useful to have a pair of gloves to avoid staining your hands. Proceed in this way:
- Eliminate all the outer leaves, harder and darker; the artichoke will reduce a lot of volume.
- Cut off the tip .
- Cut the stem a couple of centimeters from the base and finish cleaning the head so as to keep only the heart; it is important to be meticulous so as not to find hard and unpleasant leaves on the plate.
The stems are also good to eat after depriving them of the outermost layer. While cleaning the artichokes, keep a bowl of water and lemon juice on hand to prevent them from turning black .
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Raw artichoke salad
Have you ever eaten raw artichokes ? It is a great way to fully benefit from their nutritional characteristics and their detox power. If you want to eat them raw it is even more important to deprive them carefully of all the parts that can be too hard and keep only the heart.
Ingredients for four people :
> 4 artichokes,
> 3 lemons,
> 2 tablespoons of extra virgin olive oil,
> parsley,
> pepper and salt.
Preparation : thoroughly clean the artichokes following the procedure described above. Divide the artichokes into four parts, depriving them of any internal hair, and immerse them completely in water and lemon for about 10 minutes. Meanwhile, prepare a sauce with the juice of two lemons, two tablespoons of extra virgin olive oil, salt, pepper and the finely chopped parsley.
Cut the artichokes into thin strips, season them with the freshly prepared sauce and leave them to soak for about 10 minutes at room temperature or in the refrigerator. If desired, this salad can be enriched with parmesan or parmesan flakes.
Artichokes alla Romana
Roman artichokes are a very simple dish but just as tasty.
Ingredients for 4 people :
> 4 artichokes,
> 2 lemons,
> parsley and fresh mint (one part mint and three parsley),
> a clove of garlic,
> extra virgin olive oil,
> salt.
Preparation : put four tablespoons of oil from a small bowl and add a mixture of mint, parsley and garlic. Clean the artichokes keeping the whole heart and sprinkle some lemon juice over them. Lightly open the heads of the artichokes and go to insert the seasoning inside and between the various leaves. Cook upside down in a narrow pan, so that they are very close and therefore do not open.
Also add the suitably cleaned and chopped stems and cook in water and oil with the lid-covered pan for about 25 minutes, over low heat. The water must cover the artichokes over half; during cooking check from time to time that it has not been consumed. When cooked, the artichokes must be soft and there must be a liquid sauce in which to soak the bread.
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Stuffed artichokes
Stuffed artichokes are a dish a little richer than the previous one, but still made with very simple ingredients.
Ingredients for 4 people :
> 4 artichokes,
> crumb of stale bread,
> parsley,
> Parmesan or grated parmesan,
> garlic, extra virgin olive oil.
Preparation : prepare the stuffing with stale bread crumbs, a couple of tablespoons of extra virgin olive oil, a mixture of parsley and garlic and the cheese. Clean the artichokes keeping the whole heart and filling the inside. Fry upside down in abundant oil and add water, covering the artichokes by about half. Cook for about 25 minutes with the lid, on a low heat, checking occasionally that the water has not been consumed.
When cooked, the artichokes must be soft with a crunchy head, while the cooking water must be almost completely consumed, but in this case also obtaining a sauce in which to soak the bread.
