What should you do with the "King of Vegetables", the artichoke, before you cook it?

The sects of the vegetable world are organized by family, and the most familiar to earthlings in the vegetable basket is probably the cruciferous family, which encompasses a large portion of the vegetable basket, from cabbage to cauliflower to radish, and the cucurbitaceae family, where all kinds of melons are in, and the lily family, where almost all of the oniony, garlicky, flavored vegetables are in. Nope, it seems to have pulled down an important family, the Asteraceae.

(Photo from the network)

The vegetables of Asteraceae can be a lot, Chrysanthemum coronarium, marjoram, bitter chrysanthemum, lettuce, dandelion, chrysanthemum brain, lettuce, lettuce, oatmeal, what is to go to the fire of the good vegetables, this is not all, there is also a big name of the Asteraceae, which is the Mediterranean Sea origin of the "king of the vegetables," the artichoke.

(This is the chrysanthemum brain, very chrysanthemum like.

(This is the vegetable artichoke, which is unrecognizable from its leaves to its flowers. (Image from the network)

The vegetable artichoke is a very old vegetable with high nutritional and medicinal value, which has also been cultivated in our country for a long time, and nowadays it is recognized and loved by more and more pro. However, how should this good-looking and full of nutrients vegetable be trimmed before cooking?

(Photo from the network)

The artichoke can be made into a variety of dishes, before making different dishes, of course, the first to do the corresponding shaping and reknife, here are four common methods, you can take it, basically enough.

But before you do, prepare a large bowl of water and two lemons (four pieces) cut in pairs. Squeeze the juice of three of the lemons into the bowl, and use the remaining one to rub the artichoke's cut surface and immediately add the cut pieces to the lemon water to avoid oxidation. If not cooking immediately, use a clean towel cloth, moistened with lemon water, to cover the artichokes.

Baby Artichoke

The small, tender artichokes, which can be made into salads, grilled, or cut up and added to risotto, are organized as follows:

1

Pat off the outer dark-green bracts until you are left with the light-colored, tender parts.

(Image from the web)

2

Excise the top.

(Image from the web)

3

Tidy up the flower stems and trim off the darker parts at the bottom.

(Image from the web)

(Image from the web)

4

Cut if needed, into lemonade.

(Image from the web)

(This is a pickled baby artichoke. (Image from the web)

(This is put in the salad. Image from the web)

(This is grilled. Image from the web)

(This is the risotto version. Image from the web)

Whole Artichoke

The whole artichoke is certainly used in many ways, and there are many ways to organize it with slightly more detail.

1

Cut off the bottom of the flower stem, leaving a stalk of about 1.3cm or so.

(Image from the web)

2

Select off all the old dark colored bracts at the bottom.

(Image from the web)

3

Cut off 1.3cm from the top of the bracts.

(Image from the web)

4

Trim off the tip portion of the rest of the leaves with scissors.

(Image from the web)

(This is boiled. Image from the web)

(This is baked. Image from the web)

(This is stuffed. Image from the web)

Artichoke Heart

The artichoke hearts are sold in cans, but it's pretty easy to process them yourself.

1

Select the outer, dark-colored bracts until you're left with the light-colored, tender parts.

(Image from the web)

2

The top makes a cut at 1/3.

(Image from the web)

3

Using a paring knife, peel off the hard skin of the flower stem and select the bracts at the bottom as well.

(Image from the web)

4

Slice lengthwise in pairs and hollow out the core with a spoon or ball digger, removing any hairy or thorny parts.

(Image from the web)

(The marinated texture is also full of tenderness. (Image from the web)

(This is Sicilian style with Burata cheese. (Image from the web)

(This is a vegetable artichoke core from a Taji dish. Image from the web)

Artichoke Bottom

The base of a vegetable artichoke is actually quite useful, and can be used on its own as a base for a variety of fillings.

1

Remove the dark, old bracts until you are left with light, tender bracts.

(Image from the web)

2

Remove the bracts from the roots.

(Image from the web)

3

Excise the flower stems with a paring knife and trim the bracts at the bottom.

(Image from the web)

4

Using a spoon or a ball digger, scoop out the hairy or thorny parts.

(Image from the web)

(This is fried, current dish. (Image from the web)

(This is steamed, as a main course, with an important sauce. (Image from the web)

(It's served with pasta and seared shrimp, so it's not a bad value. Image from the network)

Remind again, finishing the artichoke cuts smeared with lemon juice and put in lemonade to avoid oxidation and discoloration.

(Image from the network)

This article without permission, please do not plagiarize or reproduced in view of this number is not a cooking professional number, if there is any error or omission, please correct the various experts.

More artichoke content, see here: "Chef with you say Western food - vegetables of the king of the artichoke of the Western style of eating"

(pictures from the network)

More vegetable dishes, see here: "to a little change, cooking more healthy (vegetables)"

(pictures from the network)

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This article is not intended to be published without permission, in view of this number is not a professional cooking number, please correct all experts. p>-

Vegetable artichoke

Also known as artichoke, artichoke, artichoke, French lily, native to the Mediterranean coast, this edible flower bud has a long history of consumption. In ancient Greece and Rome, it was regarded as an aristocrat of food.

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