ARTICHOKE 101 | how to cook and eat artichokes
Learn how to cook and eat artichokes! I'll also show you how to shop for, store and prepare your artichokes. I love to steam artichokes. This is the easiest way to cook them and is perfect for a beginner.
An artichoke is an immature flower bud of a thistle plant. They are a round green vegetables made up of lots of leaves tightly packed together.
They have great health benefits; high in fiber, rich in antioxidants and offer a good amount of Vitamin C. I will link to some artichoke recipes below. Enjoy!
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HOW TO COOK ARTICHOKES
3-4 artichokes, trimmed
1 tbsp extra virgin olive oil
1/2 lemon
filtered water
3-4 artichokes
1 tablespoon olive oil
1/2 lemon
filtered water
salt and pepper to taste
Instructions
Was artichokes under cold water. Trim the bottom of the stem and pull off any tough leaves near the bottom of the artichoke.
Using a scissor, trim off the thorny portion of each leaf. This will be about 1/4-1/3 of the leaf.
Using a sharp knife, trim off the top of the artichoke where the leaves are tightly packed together. I like to use a serrated knife for this.
Place a few inches of water in the bottom of a large pot along with a tablespoon of extra virgin olive oil, and 1/2 a lemon. Bring to a boil, then reduce down to a simmer.
Place the artichokes in the bottom of the pot (you should be able to fit 3-4 artichokes depending on the size of the artichokes and the size of your pot). Simmer for 35-45 minutes or until the stems are tender and the thicker bottom leaves pull out easily.
Remove the artichokes from the pot and once they are cool enough to handle, lay them flat side down and cut them in half lengthwise.
Use a spoon to scoop out the choke and any tough leaves near the center (they are not edible so you can toss them!).
Serve with fresh lemon, vinaigrette, and/or some garlic aioli. Enjoy!
NOTES
Cooking time may vary based on the size of your artichokes. Ultimately, you want the stem to be fork-tender and the leaves to pull out easily. Let this be your guide.
NUTRITION
Serving: 1artichoke | Calories: 95kcal | Carbohydrates: 15g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Sodium: 121mg | Potassium: 492mg | Fiber: 7g | Sugar: 2g | Vitamin A: 17IU | Vitamin C: 22mg | Calcium: 60mg | Iron: 2mg
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Irresistible Garlic Artichokes | Easy Spanish Tapas Recipe
EPISODE 669 - How to Make Spanish Garlic Artichokes | Alcachofas al Ajillo Recipe
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Stuffed Artichokes Recipe
Italians love their artichokes in a thousand ways, and stuffed with seasoned breadcrumbs is a favorite. This recipe is an Italian American rendition, much richer and with more stuffing and ingredients than the one found in Italy.
Recipe:
THE BEST ITALIAN STUFFED ARTICHOKES! SIMPLE INGREDIENTS! What’s for Lent Dinner? Barry and I taste
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Traditional Italian Stuffed Artichokes
This is our family’s stuffed artichoke recipe that uses fresh and simple ingredients, always packed with flavor. I hope you enjoy this recipe as much as we do.
Mangia!
Ingredients:
4 large cleaned , cut and cored artichokes
1 lemon for juice and zest
3 cups of water
2 cloves of garlic cut into halfs
4 cloves minced garlic
2 cups plain Fresh crusty Italian bread crumbs or store-bought
3/4 cup of grated Parmesan cheese
2 tablespoons chopped fresh parsley
1/2 cup olive oil for sautéing and drizzle
3/4 cup chicken stock
1/3 cup white dry wine
Salt & Pepper to taste
2 Bay leaves ( dried )
Instructions:
1. Cut bottoms off of artichokes so there able to stand up straight and snip off the tips of the leaves ! (Optional - core out the center of the artichoke -purple leaves )
Squeeze the juice of 1/2 lemon over them to prevent browning !
2. In a large Dutch Oven Pot bring 3 cups of water to a boil and place the artichokes in. Cook on med - low for about 50 minutes- place the cover on top, leaving it slightly open .
3. While they are cooking, grab a large skillet and add 4 Tbsp olive oil over a med heat. Sauté 4 cloves minced garlic for about 1 minute - do not brown ! Shut off flame and add breadcrumbs, cheese, parsley, salt , pepper and olive oil to moisten the mixture..
4. Preheat oven to 350 degrees . Remove artichokes from pot and let them cool to the touch. Start filling them starting from the center to the leaves with the breadcrumbs . Place them in a 9x13 glass baking dish. Add the chicken stock , wine , garlic cloves and bay leaves . Drizzle more olive oil on top of each one with the zest of 1 lemon . Bake for 20 minutes covered with foil and then 25 minutes with the foil removed !
5. Serve with some fresh Parmesan Cheese, Olive Oil and juice from the drippings on top !
Enjoy my friends ! ????????????????????
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Stuffed Artichokes - Italian style
Growing up as a child in an Italian household, my mother would make stuffed artichokes monthly - we loved them! Over the years, Laura has also mastered making them and today, she shares her recipe with you. Hope you enjoy it :)
0:00 introduction
0:14 preparing the broth
1:08 how to clean an artichoke
5:56 preparing the stuffing
11:01 stuffing the artichokes
13:19 baking the artichokes
14:55 how to eat an artichoke
Laura’s Stuffed Artichokes – Italian style
Ingredients
• 4 large Artichokes
• 1 ½ liters of water
• Juice from 1 lemon
• Salt
• Extra virgin olive oil (EVOO)
Stuffing ingredients:
• Stems from Artichokes, pealed and chopped into tiny pcs.
• Bread, cut up into small 1/4-inch cubes (about 4 - 5 cups worth)
• 1 – 2 TSP oregano
• 1 – 2 TSP parsley
• 1 garlic clove, minced
• ½ tsp salt
• Extra Virgin Olive oil (EVOO)
• Water (from artichoke pot)
Process
• In a pot, add 1 ½ liters of water, lemon juice, ½ tsp salt and 1 TBSP EVOO. Bring to a boil, leave lid on and set aside, keeping water hot
• Clean your artichokes by cutting off bottom stem (reserve the stems). Place on counter cut side up, and apply some pressure to the artichoke, while rolling it around – this will loosen the leaves. Remove the tough bottom layer of leaves. Then cut off all the “sharp tips”, off every remaining leaf (scissors work well). Open the artichoke from the top/middle and inside, remove the “fuzzy” part right in the middle, on the bottom, and discard that part.
• After cleaning, wash the artichokes and then place them in the pot of pre-boiled water (which still needs to be hot) and let them soak for 30 minutes with lid on. (Note: we will also need to use this water later)
• Meanwhile, preheat your oven to 350 degrees, and let’s make your stuffing.
o For your stuffing, put chopped stems, oregano, parsley, garlic, salt in a bowl. Add ½ cup of water, taken from your hot pot with the artichokes in it, and mix till combined.
o Add the chopped bread to the bowl, and mix everything together. Add another ½ - ¾ cup of water (again, form your artichoke hot pot), enough to make your bread moist and almost stick together. Now drizzle EVOO over the bread and mix in again. Set aside
• Remove artichokes from the pot and begin to stuff them with the bread crumb mixture. Stuff the leaves all around with a bit and then fill the middle completely to the top.
• Take a deep oven dish (like a casserole dish) and rub some oil on the bottom and sides. Place your artichokes in the deep dish, cut side down (i.e. the cut stem side down)
• Now pour in some water from the hot pot that the artichokes came out of – you will want enough water to fill the bottom of your casserole dish, about 1 inch deep.
• Cover the artichokes and place into your preheated oven – bake for 45 mins with lid on. Remove lid and continue to bake for 10 – 15 more minutes
• Remove and enjoy while hot
Tips on eating the Artichokes
• Remove each leaf and scrap each leaf, between your top and bottom front teeth. There will be a tender part on the inside of the leaf, that will be eating, along with any breading.
• As you get close to the middle, the leaves will be come smaller and more tender – at this point, you will be able to eat the whole leaf, as opposed to just scraping them.
• Then, of course, you can eat all the stuffing in the middle, and you can also eat the base of the artichoke ???? (if there are any “fuzzy” parts left on the bottom, just remove them and then you can eat the base)
• These are delicious and “fun” to eat
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Stuffed Artichoke Hearts Recipe
We prepared a very healthy vegetable dish for you! Artichokes are probably one of the most delicious vegetables ever! And in this method, you will have them in the healthiest and easiest way. A very charming option for the vegetarian guests aw well. Highly recommended! Transfer the broad beans into a large bowl Add the peas and the shallots add the carrot cubes potato cubes and the garlic finally add the salt,sugar and the lemon juice and the olive oil add 2cups of hot water into the pan Cook for an hour on low heat
INGREDIENTS
5 big artichoke bottoms
250g(9 oz) broad beans
250g(9 oz) peas
15-20 shallots
1 carrot (in cubes)
A handful of dill
1 potato (in cubes)
½ lemon
½ cup olive oil
2 cloves garlic (chopped)
1 tbs sugar
2 tsp salt