The artichoke is the unhatched bud of a flower. It comes from the evolution of a wild thistle. Camus de Bretagne and Gros vert are among the large-caliber varieties, and Violet de Provence or Poivrade, small ones.
Choose it with colorful leaves and well attached to the base. The scales should be tight and it should always be sold with its stem.
PRO TIPS
conservation: large artichokes can be stored for 3 to 4 days in the refrigerator without special precautions. Purples tend to dry out. Wrap them in a damp cloth and keep them cool. Keep the stem, it protects the vegetable from oxidation. Once cooked, artichokes can only be kept refrigerated for 24 hours, as their taste changes.
Cut : do not cut the stem but break it. Remove the bottom leaves then eliminate the others. Cut the hay from the artichoke using a paring knife. Once you have extracted the heart of the vegetable, set it aside in lemon water before cooking.
Cuisson: to preserve all the vitamins, 20 to 40 min in a saucepan of salted boiling water, 25 min in a steamer, or 10 min in a pressure cooker. The leaves should come off without resistance to indicate that it is cooked.
Did you know?
The artichoke is a great detox vegetable to have a flat stomach! Also discover its many benefits on Santé Magazine.