Exotic artichoke is the closest relative of an ordinary thistle. Unopened "buds" of this plant go to food. Around the world, there are about fifty varieties of artichoke, the most popular in Mediterranean cuisine.
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How to choose artichokes
The season for artichokes begins in March and ends in May. Ready-made, this plant has a pleasant, sweet-nutty taste. To feel it completely, you should not only properly prepare artichokes, but also choose them with knowledge. You need heavy "buds" with tightly pressed leaves of a juicy dark green color. If you squeeze the artichoke, it should creak slightly. The smaller the "bud", the more delicate the taste of the artichoke will be, but large, puffy buds have a more delicate core. Do not buy sluggish artichokes with dry or cracked leaves.
Fresh artichokes are stored unwashed in the refrigerator, placed in a plastic bag. So they can lie up to 5-7 days.
How to carve an artichoke before cooking
Wash artichokes shortly before cooking and cut the stem as close to the base as possible. Often a plant is served by "placing" the leaves up on a plate, for this, the bottom of the artichoke is cut a little. Leaves close to the stem should be removed. Using a sharp knife, cut off the very ends from all the other leaves. They, like every thistle, are prickly. This operation can also be done with large, sharp scissors. The tips of the cut leaves can be sprinkled with lemon juice so that they do not darken from contact with air.
Very young, small artichokes are cooked whole, without trimming either the stem, or the "thorns", or the bottom.
How to cook and eat artichokes
The easiest way to enjoy the taste of artichokes is to steam them or boil and serve with melted butter, homemade mayonnaise or Hollandaise sauce. To steam the plant, spread it with the bottom down into a double boiler or a colander installed above the steam bath, cover it and treat it with steam for 20-25 minutes. Artichokes are cooked in slightly salted water, in a saucepan of non-reagent material for 20-30 minutes, depending on the size of the "buds".
Boiled artichokes can be cut in half and lightly fried in a pan or grill.
Ready artichokes are laid out on a plate, cut off a leaf and eat, dipping in oil or sauce. After all the leaves are eaten, they scratch off the spiny shell from the core and enjoy its taste. Also, clipped leaves and chopped artichoke core can be added to pasta or salad.
To make soup from artichokes, they are dismantled into leaves, chopped, released the core, discarded shell and chopped "heart" is also cut. Pieces of artichokes are put together with chopped leek and garlic in a pan with melted butter, lightly fried, poured with boiling water or chicken broth and cooked for one hour, seasoned with salt and herbs such as thyme and parsley. The greens are taken out, the soup is mashed and seasoned with heavy cream.
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