Dishes with artichokes - 1 cooking recipes

The French respect it. The famous French cook J. Child writes in his cookbook: “A good fresh artichoke should be weighty, with fleshy, green leaves gathered together. The stem should also be fresh and green.” This miracle of nature can be stored for a week. It loses its aroma within a day, so the ideal option is to cut it and cook it, having learned “your” recipe in advance. Small inflorescences do not need to be cooked or heat-treated. They are delicious raw - thinly sliced ​​into salads, into Italian creamy pasta (with mushrooms, prosciutto), into tarts and tartlets. You can and should freeze and prepare homemade delicious delicacies at any time. Medium-sized artichokes are poached, fried, stuffed and baked. To prepare the inflorescence, break off the stem (some of the hard fibers also come out of the bottom), cut off the top with a knife and scissors - the sharp tips of the leaves. Each time, the cuts and breaks are coated with lemon juice so that the pulp does not darken. And they cook it - boil it in salted water, stew it, fry it, bake it, can it. The best prepared vegetable is in salted water with oil. Vinegar deprives it of its sophistication. Large specimens are cut as in the previous version and boiled until olive green. Take out the hair center and fill it with sauces. Break off a leaf at a time, dip it in the sauce and bite off the fleshy part of the leaf at the base.