Artichoke – what is it and a description of the plant with a photo, useful properties and contraindications, how to cook deliciously

The content of the article

• Artichoke plant
• Beneficial features
• How to eat artichokes
• How to cook an artichoke
• Artichoke Recipes
• Artichokes in oil
• In Roman
• Artichoke Pizza

In cooking, sometimes the most unusual ingredients are found that have interesting taste and rich nutritional value. These include the artichoke, which is unfamiliar to Russian culinary specialists, but is very much appreciated in the West, mainly in Italy. Check out the useful properties of artichoke, gastronomic value, how to cook a treat by photo.

Artichoke plant

According to the accepted definition, an artichoke is a herbaceous plant of Carciofi from the Astrov family, originally from Asia, common in the Mediterranean culture of consumption. In cooking, a young unopened bud of a blue-violet flower is used, which resembles a thistle due to multi-layered scales. Out of 140 plant species, only 40 species can be used for food. The artichoke growing center is California. There are round and elongated buds on the market, of different shades, with or without spikes. Sometimes there is a bud with a basket (pictured).

Beneficial features

There are only 47 calories per 100 grams of fruit. This makes plants dietary. Other useful properties of artichoke:

1. The combination of BJU (proteins, fats, carbohydrates): 3.3% protein, 1.5% fat, 5.1% carbohydrates. Buds serve as a source of dietary fiber necessary for the digestive tract.
2. The fruit is rich in vitamins of group B, A, PP, ascorbic and folic acids, tocopherols, choline. Composed of zinc, selenium, iron, manganese, copper. Of the macronutrients, the presence of magnesium, phosphorus, potassium, calcium.
3. Low levels of saturated fats and cholesterol have a positive effect on human health: reduces the number of sclerotic plaques in blood vessels, normalizes blood circulation, improves heart function.
4. The antioxidants in the composition protect the immune system from the effects of free radicals, prevent the development of mucositis, fibrosis, breast cancer.
5. Cinarin, contained in inflorescences, normalizes digestion, stimulates the growth of prebiotics in the intestine, prevents dysbiosis and bloating.
6. Potassium reduces pressure, neutralizes excess sodium in the body, reduces the risk of ischemia and stroke.
7. Vegetables are useful for pregnant women due to the high content of folic acid. Natural hepatoprotectors protect the liver, and diuretic properties help prevent swelling.
8. Magnesium optimizes metabolism, helps to lose weight. Vitamin K prevents neurons from degenerating, promotes blood coagulation.

How to eat artichokes

Artichoke root and leaves are used as food. The plant has a sweet taste with metallic notes. The consistency of the product is similar to celery and asparagus, the core – to eggplant (tender, juicy, sweet). When buying, you need to choose a bright green or purple artichoke with fresh scaly petals. The fruit should creak, but not be too soft. Raw and canned buds are added to the salad, boiled and served with sauces.

How to cook an artichoke

The roots and leaves of the artichoke are prepared minimally in time, because they have a gentle capricious flesh. The leaves of the flower cannot be broken – only carefully removed at the base (there is the most delicious part). Hot fruit is more delicate in taste and aroma. Before cooking, cut off the top by a third and cut off the hard lower petals, rinse with water and sprinkle with lemon juice. The vegetable is boiled for about 40 minutes, the degree of readiness is determined by the easy separation of the leaves.

After cooling, remove the petals and the fleecy layer hiding under them from the central part. Chefs recommend adding balsamic vinegar, thyme, basil and lemon juice to the core – this is especially tasty. The leaves are torn off, dipped in sauce, pulp of the petals is dragged between the teeth. Contraindications for the use of artichoke dishes are allergies, bladder pathologies, hypotension.

Artichoke Recipes

Salads, desserts with fruits, multilayer lasagna are made from the plant, they serve buds as a side dish or an independent dish, combined with oil and herbs. Connoisseurs make cream soups from the fruits, stuff the flowers with Parmesan cheese, preserve, steamed deliciously and serve with hot or spicy sauces. Some recipes with photo cooking steps will help you to appreciate the delicate taste of the delicacy..

Artichokes in oil

• Time: 5 days.
• Servings Per Container: 5 Persons.
• Calorie content: 119 kcal per 100 g.
• Purpose: for a snack.
• Cuisine: Italian.
• Difficulty: medium.

The classic Italian appetizer – artichokes in oil – is delicious if you use the young early fruits when they only appear on the markets in March-April. This will maintain the tenderness and refinement of taste. How to cook: keep the fruits in oil for several days, so that the pulp is completely saturated with herbs and spices filling, acquired a spicy crunch.

Ingredients:

• fresh artichokes – 1 kg;
• white wine vinegar – 4 glasses;
• lemon – 1 fruit;
• garlic – 2 cloves;
• rosemary, dill, marjoram – a bunch of each;
• chili pepper – 2 pods;
• dill seeds – 1 tbsp. l .;
• black pepper peas – 1 tbsp. l .;
• bay leaf – 2 pcs.;
• coarse salt – 1 tbsp. l .;
• olive oil – 2.5 cups.

Cooking method:

1. Cut leaves with scissors, peel the tails of artichoke buds, cut along and immediately sprinkle with lemon juice.
2. Put the workpiece in a cold bowl with lemon juice for an hour.
3. To vinegar add salt, dill, black pepper and bay leaf, boil.
4. Dry the fruits, dip in the marinade, cook for 10 minutes. Add chopped herbs, garlic and chili, cook for five minutes.
5. Drain the marinade, arrange the workpiece in jars, pour hot oil.
6. Cool, refrigerate for five days.

In Roman

• Time: 1.5 hours.
• Servings Per Container: 4 Persons.
• Calorie content: 1200 kcal per dish.
• Purpose: for lunch.
• Cuisine: Italian.
• Difficulty: medium.

Italian cuisine has many artichoke recipes. They are fried, boiled, baked, made from them pizza, pasta, rice, soups, ravioli and salads. The most famous dish is Roman artichokes, for the preparation of which it is advisable to take a Roman variety of mammola. Stuffed buds are served hot, but also cold they are tasty, can be used as a snack.

Ingredients:

• ripe artichokes – 4 pcs.;
• parsley – a bunch;
• lemon juice – from half the fruit;
• melissa – 4 leaves;
• olive oil – 2 tbsp. l .;
• grated crackers – 2 tbsp. l .;
• garlic – 1 clove.

Cooking method:

1. Peel the outer dry leaves, grind the cores, remove the hard fibers, leaving 5 cm of the stem.
2. Remove unnecessary stems, put the leaves in cold water with lemon juice.
3. Grind garlic, lemon balm, parsley, mix with breadcrumbs and spices, add a little oil.
4. Fluff the fruits by hand, drain the water, start with a mixture of crackers and greens, set in a deep pan.
5. Pour a mixture of water and oil on? height cover.
6. Cook over medium heat for 10 minutes, then over low heat, serve with sauce.

Artichoke Pizza

• Time: 1 hour.
• Servings Per Container: 4 Persons.
• Calorie dishes: 581 kcal per serving.
• Purpose: for lunch.
• Cuisine: Italian.
• Difficulty: medium.

Italian cuisine cannot be imagined without pizza. If the classic options are tired, try making a dish with artichokes. They will give a special taste to an ordinary dish, emphasize the originality of the filling. To make guests accustomed to the delicacy, combine it with the usual ham, cheese, olives and tomatoes. Use spices to taste..

Ingredients:

• cherry tomatoes – 500 g;
• dough – 300 g;
• artichokes – 2 pcs.;
• ham – 200 g;
• lemon – 1 pc.;
• olive oil – 2 tbsp. l .;
• cheese – 100 g;
• olives – 12 pcs..

Cooking method:

1. Remove leaves from artichokes, cut heads into slices, put in water with lemon juice.
2. Cut the tomatoes into circles, ham into strips, olives into halves
3. Roll out the dough, drizzle with oil, place the tomatoes, ham, slices of artichokes, olives.
4. Sprinkle with grated cheese.
5. Bake inside the oven at 200 degrees 35 minutes.