The unopened bud of a plant from the genus Cynara is known in the culinary arts as the artichoke. This is an amazing product - prickly and herbaceous in appearance, after processing it turns into an exquisite treat with a bright nutty taste. It contains a large amount of potassium, as well as carotene, vitamin C and other valuable substances. Fresh artichokes lose juice quickly, so you should eat them right away. An easy way to preserve perishable cinnamon is by pickling.
It is necessary
-
- 4-14 artichokes (depending on recipe)
- 2 lemons;
- boiling water;
- salt and pepper to taste;
- 1-4 cloves of garlic;
- 200 g balsamic vinegar;
- wine vinegar to taste;
- 1-2 sprigs of parsley;
- 1-2 sprigs of dill;
- 1-2 sprigs of basil;
- 0.5 cups olive oil.
Instructions
Step 1
Take 4 fresh artichokes of uniform green color and peel them of the top (hardest and most prickly) bracts. Treat the stem with a vegetable peeler. At the same time, be sure to protect your hands with rubber gloves, since the dark coloring juice of this herb is extremely corrosive - it is very difficult to wash off the skin.
Step 2
Cut off the top of each flower bud by about one-third, then use a knife to remove any thorny villi from the inside of the inflorescences. If the artichoke hearts are too large, chop them into pieces. All plant slices prepared for pickling should be approximately the same size.
Step 3
Dip the peeled and chopped artichokes in cool, clean water, acidifying it with freshly squeezed lemon juice (1 fruit). In order for the citrus to give more fragrant moisture, it is recommended to immerse it in boiling water for 3-5 minutes before placing it in the juicer.
Step 4
Do not hold back artichokes after peeling and cutting outdoors, as this will quickly darken the buds and lose their attractive appearance! Keep them in an acidic solution for about 1-1.5 hours.
Step 5
Boil the processed raw materials in water with lemon juice (0.5 fruit) for half an hour so that the inflorescences become very soft. Readiness can be checked with a plug.
Step 6
Prepare the artichoke marinade. For it, mix fresh juice of 0.5 lemon, white wine vinegar, table salt and freshly ground black pepper to taste. Add the garlic clove, minced in a garlic, and the chopped basil, parsley and dill.
Step 7
Remove the hot inflorescences from the broth with a slotted spoon, put them in a clean enamel bowl and pour the resulting mixture of vinegar, spices and seasonings. After an hour, pickled artichokes can already be served.
Step 8
Try a different marinade recipe to prepare the kinah for longer storage. Prepare 14 small inflorescences as described in steps 1-5. Then drain the broth and cover the artichokes with a glass of balsamic vinegar and 0.5 cups of cold-pressed olive oil.
Step 9
Season with salt and pepper the inflorescences to your liking, place 4 minced garlic cloves and minced parsley in a saucepan. Close the container tightly with a lid. Marinate artichokes for 20-30 minutes, after which the entire contents of the pan can be placed in sterilized jars and the finished dish can be stored in the refrigerator.
