In nature, there are about 140 species of artichokes, a perennial plant of the Asteraceae family. In cooking, no more than 40 species are used. This vegetable, exotic for Russia, is quite useful. Having prepared it correctly, you can give a certain pleasure to yourself and those around you.
It is necessary
- - artichokes;
- - salt;
- - butter - 70 g;
- - garlic - 2-3 cloves;
- - pan;
- - a bowl for waste;
- - napkins.
Instructions
Step 1
Wash the vegetables and trim off the ends of the leaves. This can be done with scissors or a knife. This procedure will make it easier to consume artichokes later.
Step 2
Pour water into a saucepan, salt it, bring to a boil. Dip vegetables in boiling water, cook for 25-40 minutes. The cooking time depends on the size of the vegetables and the state of ripeness. The finished artichoke becomes soft, you can check the degree of doneness by piercing the base of the plant with a toothpick. You can also pull the leaf from the vegetable, if it detaches easily, the artichoke is ready. Do not cover the pan with the lid during cooking; artichokes do not darken in an open pan.
Step 3
You can also cook artichokes using the microwave. Place vegetables in a plastic bag and cook for 10-15 minutes. After removing the food from the pan, leave them up with the stems, let the liquid drain.
Step 4
Make artichoke sauce. Melt the butter and pour into the gravy boat. Peel the garlic, crush each wedge with the flat side of a knife, then chop finely. Combine the garlic with the oil, and salt the sauce if desired.
Step 5
Tear off the leaves from each vegetable. Please note: the part that is edible should be clearly visible. This is the brightest spot at the base of the leaf. Dip the edible tip of the artichoke leaf into the sauce. Then bite off the soft part of the leaf. This is done quite specifically: place the sheet between the teeth and stretch it. Dispose of the remaining parts that are not eaten in a waste bowl. The middle of the artichoke has leaves of a purple hue - this part is not used for food. It must be removed. The most delicious part of the artichoke is under the inside. Having carefully cleaned everything of needles, enjoy it.
