VIDEO: How do you eat artichokes?

Prepare artichokes properly

When properly prepared, artichokes are real health-makers and a delicacy. They are rich in A, B and E vitamins and minerals. They lower the blood sugar level and stimulate the appetite and bile production through the bitter substance cynarin. No wonder that flowering vegetables were Medicinal Plant of the Year in 2003.

Since artichokes are usually served whole, prepare them naturally and elegantly. You can cook young artichokes without laborious preparations. Stem and defoliate large artichokes before cooking.

1. Break off the stem. Break off the fibers at the bottom of the flowering vegetable.

   

2. Cut off the outer petals. Cut off the outer petals with a knife.

   

3. Drizzle with lemon juice. Immediately sprinkle lemon juice over the interfaces, otherwise they will turn brown.

   



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4. Cooking artichoke.
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   Cook the artichoke in salted water with lemon juice or white wine for 20 to 45 minutes, depending on its size. These prevent artichokes from turning brown while they are cooking.

   

Be careful not to get the artichoke out of the water looks so that it doesn't turn brown. Use a stainless steel saucepan to cook artichokes. Aluminum pots leave a metallic taste in the vegetables.

The whole artichokes are served as a starter with one Dip or a vinaigrette, for example a mustard vinaigrette or an olive oil dip.

This is how you eat the flowering vegetables

You eat the artichoke's base and leaves, or more precisely, their lower, fleshy part.

1. Pluck leaves. Place the artichoke on a plate and pluck the leaves from the artichoke with your hands.

   

2. Dip the leaves in a dip. Dip the leaves in a dip or vinaigrette. Hold the leaves by the tips of the leaves.

   

3. Eat leaf meat. Suck that meat at the bottom of the leaves. Put the inedible rest on a rubbish plate.
4. Remove hay. The flower base is the heart of the artichoke. There are tiny hairs on it, called hay, which are not edible and which you remove with a knife and fork.
5. Eat heart. Eat the heart with a knife and fork.

Young and small artichokes have the advantage over large specimens that they can be eaten whole. As they contain little hay, you do not need to remove it.