Artichokes, recipes of which are typical for Italian cuisine, are famous for their original taste and impressive arsenal of valuable nutritional properties for the body. Learning to cook these strange plants, you will be able to touch a part of Italy and appreciate all the best of its aspects.
How to cook an artichoke?
Dishes of artichoke vary, primarily, by heat treatment, and when detailed study is striking in variety.
- Artichokes cook, fry, bake in the oven, serving with various simple or more exquisite sauces.
- Fresh, fried, boiled, baked or marinated buds are added to all kinds of salads, pizza, pasta.
- Artichokes are delicious in a stuffed form, as a part of vegetable pilaf, risotto, ragout or casseroles.
- Having gathered to prepare dishes from artichoke, recipes should be selected proceeding from quality, a degree of a maturity of available bud. For heat treatment, any artichokes suitable for maturity and size should be used, which should be prepared properly and rid of dry leaves. Medium-sized and small buds are used for marinating, and small and young artichokes can be used fresh.
How to cook artichokes?
To understand how to prepare artichokes at home, will help recommendations for their cooking. To avoid darkening the buds, use enameled dishes. After cooking or before it should be separated inedible hard leaves and a fleecy core, leaving the pulp pod and soft foliage. In water with lemon juice or white wine soak before cooking or add a component when cooking the product.
Ingredients:
- artichokes - 2 pieces;
- water - 1 l;
- lemon - 1 piece;
- salt.
Preparation
- Prepared artichokes soaked in water with lemon juice for 1 hour.
- Pour the fruits in boiling salted water and boil for 20-30 minutes.
How to cook artichokes in the oven?
Further on how to prepare artichokes in the oven. With this kind of heat treatment, it will be possible to maximize the saturation of the taste and the concentration of useful elements contained in it, which when cooked simply go to the broth. As a sauce, you can serve a mixture based on natural yogurt or any other to your taste.
Ingredients:
- artichokes - 2 pieces;
- lemon - 1 piece;
- olive oil - 50 ml;
- yoghurt - 120 ml;
- mayonnaise - 1 teaspoon;
- soy sauce - 1 tbsp. a spoon;
- garlic - 2 teeth;
- salt pepper.
Preparation
- At the artichoke cut off the stem to the base and the tip, remove the hard leaves
- Place the fruit on a slice of lemon, laid on a foil cut.
- Water buds with lemon juice, wrapped in foil.
- Bake the artichokes in the oven for 1 hour at 180 degrees.
- Mix the remaining ingredients from the list, whisk a little, serve artichokes with the resulting sauce.
Stuffed artichokes
Stuffed artichokes are recipes that have dozens of all kinds of variations. The stuffing can be any minced meat, assorted fresh or salted vegetables, mix with cheese, greens. To fill instead of the proposed sauce, you can use tomato, sour cream or tomato-sour cream sauce.
Ingredients:
- artichokes - 6 pieces;
- forcemeat - 300 g;
- onion - 1 piece;
- parsley - 1 bunch;
- olive oil - 50 ml;
- lemon juice - 50 ml;
- water 20 ml;
- cinnamon - 0,5 tsp.
- sugar - ¼ tsp;
- salt pepper.
Preparation
- Prepare artichokes, cut off the tip about a third, open a few leaves, extract the middle.
- Prepare the fruit in acidified water until soft.
- Fry minced meat with onions, season, mix with parsley, fill with a mixture of artichokes, put in a saucepan or cauldron.
- Mix the water with butter, lemon juice, cinnamon, sugar, adding salt and pepper, pour to the artichokes.
- Cover the container with a lid and cook for 30 minutes.
Salad with artichokes
Having canned artichokes, recipes for the preparation of delicious salads will help to qualitatively diversify the solemn menu or daily diet. The presented version of the snack is easy to diversify, using other species instead of the presented citrus or replacing them with slices of avocado, mango.
Ingredients:
- artichokes canned - 100 g;
- cheese easy - 50 g;
- pulp of grapefruit and orange - 50 g;
- honey and lime juice - 1 tbsp. spoon;
- salt, ground allspice, olive oil.
Preparation
- Artichokes are cut into slices, and the cheese is shredded in cubes.
- Segments of grapefruit and orange are cleaned of white films, cut into several parts.
- Put the ingredients on the dish, decorate with greens.
- Mix lime juice, honey, sweet pepper, olive oil and salt, pour dressing salad with artichokes tinned and serve.
Artichokes in oil
If there is a need to procure the artichoke for future use, the recipes in oil will be suitable for this purpose as well as possible. The result will be spicy fruit, which can be served as a separate snack, add to a salad or other dish. It is preferable to use refined olive oil.
Ingredients:
- young artichokes - 1 kg;
- olive oil - 3 cups;
- white wine vinegar - 4 cups;
- lemon - 1 piece;
- garlic - 2 teeth;
- rosemary, dill, marjoram (herbs) - 0.5 tuft;
- chili peppers - 2 pcs .;
- Salt, fennel seeds and black pepper peas - 1 tbsp. spoon;
- laurel - 2 pcs.
Preparation
- Artichokes are cleaned, cut in half, sprinkled with lemon juice, placed for an hour in a container of cold water, into which the remaining juice is squeezed.
- In the vinegar, add salt, dill seeds, pepper, laurel, bring to a boil.
- They put fruit in the marinade, boil for 10 minutes.
- Add greens, garlic, chili, cook for 5 more minutes.
- Transfer artichokes from marinade to sterile containers and pour boiling oil.
- Artichokes in oil - cooking recipes that require infusion in the refrigerator for at least 4 hours.
Pasta with artichokes - recipe
Those who love artichokes, recipes for pasta with the participation of canned in oil or marinade buds will be especially liked. Components included in the dish harmoniously complement the overall palette of taste, turning a seemingly ordinary everyday culinary composition into an exquisite masterpiece.
Ingredients:
- Artichokes canned - 250 g;
- paste - 250 g;
- anchovies - 6 pcs .;
- capers - 2 tbsp. spoons;
- lemon - 1 piece;
- onion - 1 piece;
- parsley - 1 bunch;
- garlic - 2 teeth;
- olive oil - 60 ml;
- salt pepper.
Preparation
- Grind garlic, parsley and anchovies fillets.
- Shink onion, combine with capers, cut artichokes and lemon juice.
- Boil the pasta, put it back in a colander, keeping a couple of spoonfuls of broth.
- Add artichokes with capers and onions, parsley with anchovies.
- The finished paste with artichokes is supplemented with broth, it is poured with oil and immediately fed to the table.
Carpaccio of artichokes
Artichoke, the method of preparation which excludes thermal processing, will preserve its unique valuable properties and vitamins as much as possible. Carpaccio of vegetables can be served simply with sauce or complemented with spicy slicing for delicacy of snack taste with slices of grated parmesan, arugula and bottargo.
Ingredients:
- artichokes fresh - 250 g;
- Parmesan - 30 g;
- arugula - 10 g;
- bottarga - 5 g;
- lemon juice - 80 ml;
- olive oil - 20 ml;
- balsamic cream and white balsamic vinegar - 30 ml each.
Preparation
- Mix lemon juice with butter, balsamic cream and vinegar.
- The artichoke is cleaned, shredded with thin slices, mixed with sauce, spread on a dish.
- Complement the sliced parmesan, arugula and battargo and serve to the table.
Artichoke in Roman way - recipe
Artichokes in Roman way - cooking recipes, which are the hallmark of Italian cuisine, which are performed in this or that version in any restaurant in Rome. The result will be an exquisite and tasty dish that can be served hot or cold on its own or as an accompaniment to meat treats.
Ingredients:
- artichokes - 8 pieces;
- parsley - 1 bunch;
- arugula - 10 g;
- garlic - 2 teeth;
- lemon - 1 piece;
- olive oil - 0,5 glasses;
- mint, salt, pepper.
Preparation
- Artichokes cleaned, lowered into acidified with lemon juice water.
- Grind garlic, parsley, mint, mix with olive oil, adding salt and pepper.
- Open fruit leaves, scrape the middle, add the prepared sauce from butter and greens, return the foliage to its original position.
- Turn the fruit head down, pour the remainder of the sauce, add water.
- Prepare artichokes in Roman under the lid on a quiet fire for 1 hour.
How to pickle artichokes?
Artichokes marinated will be an excellent home preparation, which you can eat yourself, add to salads, pizza, sauces for filing pasta. Having executed a simple and affordable recipe, it will be possible to preserve for future valuable fruits and enjoy their taste throughout the year.
Ingredients:
- artichokes - 2 kg;
- water - 1 l;
- vinegar - 3 tbsp. spoons;
- sugar - 2 tbsp. spoons;
- salt - 1 tbsp. a spoon;
- olive oil - 50 ml;
- green parsley, celery;
- lemon - 1 pc.
Preparation
- Artichokes are cleaned by cutting out the middle and cutting off the stems, and placed in acidified with lemon juice water.
- Boil water with the addition of salt, sugar, vinegar and oil, boil in the marinade artichokes for 5 minutes.
- Garlic, green leaves are placed on the bottom of the sterile cans, and then filled with artichokes.
- Pour marinade, sterilize the vessels 15 minutes, cork.
Risotto with artichokes - recipe
Artichoke, the preparation of which is impossible without the technique of Italian recipes, is often added to the risotto, giving the dish a special taste. The rice should be in this case exceptionally round-grained, ideally a variety of carnaroli or arborio. Instead of Parmesan, another hard piquant cheese will do.
Ingredients:
- artichokes - 5 pieces;
- rice - 250 g;
- onion - 1 piece;
- garlic - 2 teeth;
- butter - 50 g;
- olive oil - 30 ml;
- Parmesan - 70 g;
- white dry wine - 150 ml;
- vegetable broth - 2 liters;
- marjoram, salt, pepper, lemon juice.
Preparation
- Artichokes are cleaned, cut into quarters and dipped in water with lemon juice.
- Fry half the onion in olive oil.
- Add artichokes, pour in the ladle of broth, stew for 20 minutes, adding in the end the marjoram.
- On butter butter fry the remainder of onions.
- Fall asleep rice, fry 2 minutes.
- Pour wine, allow to evaporate, lay artichokes.
- The ladle is added broth, giving each time the moisture to absorb.
- To the ready risotto with artichokes add a little more butter, grated Parmesan.
Pizza with artichokes - recipe
Truly Italian will get pizza with artichokes. The composition of the filling in this case is supplemented with prawns, instead of which you can take mussels, scallops or other seafood. If there are no pickled artichokes, you can boil until tender, with the addition of spices and flavor additives fresh young buds.
Ingredients:
- dough for pizza - 500 g;
- artichokes marinated - 400 g;
- shrimp - 150 g;
- mozzarella - 130 g;
- tomato sauce - 150 g;
- garlic - 1 tooth;
- basil.
Preparation
- Roll out the dough to a flat cake, which is smeared with sauce, adding crushed garlic.
- Arrange the sliced artichokes, shrimps and slices of mozzarella from above, send the parison in a heated to 200 degrees oven for 15-20 minutes.
- Ready pizza is decorated with basil.