Recipe for Artichokes

Spread the love

Contents:

Cooking artichokes according to a Greek recipe;
Cooking artichoke and asparagus stew according to a French recipe;

Use baskets with artichoke inflorescences, similar to a large cedar cone, for cooking at a time when they are just beginning to open. Baskets should be dense, in no case sluggish.

First, the thin prickly ends of the scales are cleaned from the artichoke, then it is cooked whole. To prevent the slices from darkening, the water is acidified with lemon. Boiled artichoke tastes like asparagus, cauliflower, green peas; raw sinara (there are some) – walnut. Boiled chinara is stuffed, used as a side dish, eaten with sauces and as an independent dish.

Cooking artichokes according to a Greek recipe

What to take? 8 artichokes, 4-5 cups of water, juice of 1 lemon, 1 tsp olive oil, 0.5 tsp salt, 2 bunches of parsley, 2 shoots of dill bulbs, coriander, pretzel.

How do we cook? Cut off the sharp ends of the scales, cut the artichokes into 4 parts. Mix all the ingredients, boil, put the artichokes in them and cook for 15-20 minutes. Cool with liquid and serve.

Cooking artichoke and asparagus stew according to a French recipe

What to take? 4 artichokes, salt. For stewing-200 g (7 oz) green asparagus, 200 g (7 oz) agaric, 2 cloves of garlic, 3 small onions, 3 tablespoons of olive oil, 150 g (5.3 oz) cream, salt, pepper, nutmeg, a little starch, 8 small tomatoes, 8 tablespoons grated Emmental cheese, 1 lemon.

How do we cook? Cook the artichokes in boiling salted water for 20 minutes. Allow to cool, cut lengthwise and in half.

Ragout Asparagus. Clean the bottom of the asparagus shoots, remove the hard ends. Cut the asparagus into 3 cm (1.2 inches) long pieces. Mushrooms are washed, cut into slices. Finely chop the garlic and onion, lightly fry in preheated sunflower or special olive oil for frying. Put the mushrooms and fry for a few minutes, then add the asparagus, cream, spices and simmer under the lid for 15 minutes. Then remove the vegetables with a slotted spoon, evaporate the cream to half the volume, season if desired, and then put the vegetables in them.

Place the artichokes in a fireproof dish. In each artichoke, put the stew, on top-half a tomato, sprinkle 1 tbsp. l. grated cheese, bake in the grill. Serve with lemon slices.

Spread the love