The artichoke belongs to the genus of the daisy family and grows on perennials in the moderately warm climate of Spain, Italy, France, Egypt or Argentina. It contains a bitter substance called cynarin, which gives the artichoke the typical taste and also stimulates the metabolism. Because it contains many vitamins and minerals, it is very healthy and is also used as a remedy for indigestion and high cholesterol.
How to make artichokes properly:
- Remove the artichoke from the stem before cooking by cutting it off at the head.
- The dry outer leaves and the leaf tips of the artichoke are removed.
- The artichoke can now be boiled in plenty of salted water with a dash of lemon juice for about half an hour.
- It is ready when the leaves can be easily detached.
The artichokes can now be further processed, depending on whether you want to fill them or to enjoy a dip. To fill the artichoke, the inner leaves must be removed by hand and the hay (seed strands) with a spoon. If you add the artichokes to a dip (see the recipe below), you dunk the artichoke and remove the meaty part with your teeth.
Recipe for artichokes with garlic
- Four large artichokes
- One can of sour cream
- 1/2 can of natural yogurt
- Garlic at will
- Chives at will
- Mix the sour cream, the natural yogurt, the garlic and the chives for the dip and mix to a creamy dip. Season to taste and chill.
- Cook the artichokes according to the instructions and strain.
- The artichokes may now be dipped by hand in the dip at will, and the edible part is pulled off silently with the teeth.
To the artichokes with garlic dip freshly baked, the still warm baguette is served.
How to Eat Artichokes
The artichoke, often used in teas, tablets, and juices, is credited with numerous healing benefits. So it acts digestive, appetizing and cholesterol-lowering, a true all-around cure for liver and bile. But the culinary aspect is not negligible. The artichoke is the queen of vegetables, it was said to have been cultivated in the first century AD and tastes fantastic!
Especially good artichokes are usually on the weekly market. Smaller artichokes can be eaten whole, with the large ones you eat only the artichoke ore and the juicy approach of the leaves. Per person, one counts with a large artichoke as a starter.
- After removing the stalk and the outermost leaves bind a slice of lemon with a string under the artichoke, so the ground does not turn brown. The artichokes must now be lifted into the boiling water and remain there for about 30 minutes.
- Classic Mediterranean artichokes are served with a vinaigrette of olive oil and balsamico.
- Also good: a yogurt dip with curry or a dip of chopped hard-boiled eggs with herbs and oil. Several dips are good to prepare and enhance the food festival.
- The boiled artichokes are now freed of thread and lemon and placed on a plate.
- The big leaves are plucked out and dipped, the fleshy part of the leaves is pulled off with the teeth, and as soon as the leaves become thin, the soil (the delicious heart) is separated from the rest. Pay particular attention to the hay; it is inedible.
- Smaller artichokes are cut into strips after cooking, covered with a white wine vinegar-oil vinaigrette and served as a salad.
The special attraction: the yellow-green flowers taste delicious when fried with crispbread and parmesan crust.