Artichokes have been a big part of French cuisine since their introduction to the French court of Louis XIV who adored them and encouraged their culture in France.
This is a unique and interesting veggie that requires knowing a thing or two about how to prepare and eat it. So, here is some useful info.
Artichokes are an excellent source of minerals such as potassium (385 mg/100 g), phosphorus (95 mg/100 g), calcium (47 mg/100 g) and magnesium (31 mg/100 g). These concentrations are higher than most vegetables and greatly benefit good health and nutrition.
Artichokes are also rich in vitamins, notably of the B vitamin group and vitamin C, as well as being a potent antioxydant and tonic.
The following recipes will give you a quick and easy way to add artichokes to your diet and enjoy them as an excellent side dish with your choice of chicken, veal, lamb, tilapia, etc.
Some people simply enjoy artichokes leaf by leaf with a tasty dip, mayonnaise, or other. They are very adaptable, with a mild taste that goes with almost anything.
Ingredients for 4:
A steamer is useful for this recipe.
Fill the bottom of the pan with water and bring to a boil.
Prepare the artichokes by cutting the tail and removing the tough outer leaves.
Insert butter and garlic between the leaves of the artichokes.
Place the steamer in the pan of boiling water and add the artichokes, base down.
Put a lid on the steamer and cook for 12-15 minutes until tender.
Artichoke French Recipe #2
Ingredients for 4:
Cut the stem and the tip of the outerleaves of artichokes. Insert the lemon slices at the base of artichokes.
Cook the artichokes in boiling salted water 20 minutes (or until tender). The leaves come off easily from the center when they are cooked.
Prepare the vinaigrette in bowl.
Add salt and pepper to your taste and whisk vigorously.
Add lemon juice (optional) and set the vinaigrette aside.
When artichokes are cooked, run the pan under cold water. Drain well and arrange on plates.
Whisk the vinaigrette dressing and serve with the artichokes.
How to eat the artichokes: Remove the leaves one by one with your fingers, then dip the fleshy part in the vinaigrette.
Only the soft part of the leaf is edible. You will clearly see and feel the lighter edible part. Nibble on it to detach it from the tough part of the leaf.
Cut out and remove the florets to enjoy the remaining heart and bottom of the artichokes.
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