Description
Artichoke: heard it all, spruce - not many, have already prepared themselves - units. If the artichoke is - it should have!!! And cook it is not difficult. This exceptionally useful plant and has long been part of the diet of kings and wealthy people, and were admired by the Roman writers not only as superlative.
Ingredients
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Artichoke
1 piece
-
Lemon
1 piece
-
Salt
-
Lemon juice
1 piece
-
Olive oil
-
Parsley
Cooking
The main rule when buying artichokes - they should be fresh, of medium size, unopened inflorescence and the dense leaves and a wilted, dried-up tips of the "petals".
Rinse the artichoke, cut the stem down to the ground. Tear off the outer damaged or dried petals. Quickly RUB the cut limonny juice, not to dark.
In the center - base of the famous "heart" of the artichoke is the château.
Cut top of artichoke 3-4 cm to Lubricate the cut limonny juice, not to dark.
Put in boiling salted water. Top cover with a saucer to easy artichoke does not pop up to the surface and cooking in place of lemon for 20-30 minutes Then immediately put in a bowl with very cold water and even ice cubes.
Put one artichoke. To determine the readiness of a toothpick. If the toothpick easily - ready!
Remove from the middle about a third of the petals. I cut the artichoke in half for demonstration purposes only!!!
Remove barbed intermediate portion, do not eat it!
That's what is used in cooking - the fleshy stalks of the petals and the "heart" of the artichoke - not that other, as a fleshy receptacle!!!
And this petal do not bite and do not chew! Dip thick part of the sauce and stretch it between your teeth. For the simple sauce: lemon Juice + olive oil + finely chopped parsley and whisk in a blender. Season with salt and pepper.
Here is the middle of the flower! The upper part is inedible!
We "pull out" (it is easily separated and left, the edible part is the heart of the artichoke.
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