The artichoke is a perennial herb of the Asteraceae family that is native to the Mediterranean as well as the Canary Islands. As a vegetable crop, the artichoke is grown in France, Italy, Spain. French chefs prepare artichokes in a simple way - boil them in water.
It is necessary
- - artichokes;
- - salt;
- - lemon juice;
- - olive oil;
- - wine vinegar.
Instructions
Step 1
Rinse artichokes under running water. Cut off a portion of the stem by about one third so that only a short stump remains on the vegetable. Remove damaged and rough leaves. Salt the slices immediately or soak them in lemon juice to keep them from darkening.
Step 2
Place the artichokes in a large enamel pot and cover with cold water, the water should completely cover the vegetables. Put the pot on fire. After boiling water, cook the artichokes for 25-30 minutes. Ready-made artichokes are easily pierced with a fork, as the scales soften; vegetables change their color - they have an olive tint.
Step 3
While the artichokes are cooking, make a simple sauce for them. Pour olive oil (3 parts) and wine vinegar (1 part) into a small container, add salt to taste. Whisk the mixture with a fork and pour into the saucepan.
Step 4
Serve the table with dessert spoons, forks, knives, put a plate for waste. Prepare napkins as well, since almost all artichoke is eaten by hand. Serve ready-made artichokes.
Step 5
Use a knife to cut the rough outer layer off the artichoke stem while eating. The artichokes themselves are eaten by removing with their hands one by one all the scales, which have a very tasty thickened lower tip, as well as a layer of pulp on the inside. Holding the thin end with your fingers, dip the scale in the sauce, then put it in your mouth and, pressing it with your teeth, drag it through, squeezing out the pulp. The pulp can also be scraped out with a spoon.
Step 6
After the scales are eaten, roll the artichoke bud into a bag and remove it. Use a napkin to remove the eyelashes underneath. The bud and cilia are not used for food, they must be thrown away. The rest, the most delicious part of the artichoke - the bottom of the fleshy receptacle is eaten with a knife and fork.
