Description
The season of artichokes, it will last until April, when the buds appear purple flowers, and then the white fluff, because the artichoke is a cultural relative of the wild Thistle. There is a section in cooking ways of cooking this product: boiled served with hollandaise sauce, baked under Bechamel, cut thin slices and fry in deep fat. I took the path of least resistance...
Ingredients
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Artichoke
4 piece
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Vinegar
1 Tbsp
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Sugar
1 tsp
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Vegetable oil
0.5 cup
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Salt
Cooking
Cut off the tops of the buds, cut off the tail (also edible, added to a vegetable stew), filled the top with watering and sent to the oven.
During baking the filling will permeate the heart and give a taste
To make it simple: salt, sugar, mix with vinegar and add the oil.
Remove from the oven almost burnt, but that's OK, because the outer petals are hard, not edible, they need to be removed. Only edible internal part of the Bud, somewhere 10-15%.
Here it is, the heart of the artichoke that we eat.
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