To be honest, it looks like a thistle. But those who are not afraid of its hard petals will be rewarded: behind them lie the delicate taste and purifying power of his tender heart.
William Lamberti, Chef at Moscow’s BlackBerry and Balcony restaurants.
This is one of the traditional Mediterranean products, very popular with us in Italy. The artichoke has a specific taste, which may surprise you when you first meet, but if you try it again, you will fall in love forever! By the way, it is precisely because of this specific taste – sweetish, with metallic notes – that all the sommeliers of the world are afraid of artichokes, because it is incredibly difficult to match them with wine! It is worth mentioning the medicinal properties of this vegetable: it perfectly cleanses the liver, stimulates the functioning of the gallbladder and helps to eliminate toxins. When buying artichokes, pay attention to the choice of the fruit: it should be bright green or purple (depending on the variety), with fresh, not dried petal leaves. Be sure to touch the artichoke: it should creak juicy, and if under the pressure of your fingers it is crushed, it is better to go to another store. The artichoke is a delicate and capricious vegetable, so it is important to know how to properly handle it. The main thing – the leaves can not be broken! You need to gently remove them right at the base, because it is the tastiest part of it.
There are an incredible variety of ways to prepare this vegetable. For example, my mother makes stuffed artichokes. I like to combine them with fish, lemon, herbs. I like to add sourness to the artichoke – lemon or tangerine (sometimes I even put a piece of lemon inside). And when you go to the Jewish quarter in Rome, you can try the famous carciofo alla giudia (Jewish artichokes), which are deep-fried in olive oil. They were once made by poor families in the Italian ghettos because artichokes grew everywhere and were very cheap. And now this dish is considered a delicacy and a culinary delight!
Artichokes with scallops
For 4 persons
Preparation: 15 minutes
Preparation: 30 minutes
8 young purple artichokes 8 large scallops 2 garlic cloves 2 shallots 3 tbsp. l. dry white wine 100 g mascarpone cheese 1 lemon 1/2 cup extra virgin olive oil thyme, dill, basil, any salad leaves
Preparation
Peel the artichokes, removing the tough outer petals. Break off the stems, cut off the top from the remaining buds (it is also harsh). Quarter each artichoke and carefully cut off the hairy center of the flower (similar to a brush). Place the peeled artichokes in water for 10-15 minutes, squeezing the juice of half a lemon into it. Heat a skillet over medium heat, add 2 tbsp. l. olive oil and quickly fry the scallops in it on both sides until golden brown. Then lay them out on a paper towel. Put the pan back on the fire, add another 2 tbsp. l. olive oil and artichokes, after drying them with a paper towel. Fry them quickly over high heat, then add the wine, minced garlic, thyme and simmer, covered, until the artichokes are soft. Mix mascarpone with finely chopped onion, dill and basil. Put this mass in the center of the dish, spread the lettuce, scallops and artichokes around. Drizzle olive oil on top and serve!
Salad with artichoke fries
For 4 persons
Preparation: 25 minutes
Preparation: 30 minutes
4 green artichokes 200 ml chicken broth 1 lemon 1 shallot 2 garlic cloves frisee lettuce and any other to taste 200 ml dry white wine 1 liter refined vegetable oil 2 tbsp. l. cold pressed olive oil 1 tbsp. l. balsamic vinegar
Preparation
Remove the hard outer petals from the artichokes, break off the stems, and cut off the tough top. With a sharp-edged spoon, carefully remove the hairy, brush-like center of the flower. Soak in water with lemon juice for 10-15 minutes. Pour wine into a saucepan, put on fire and wait until 3/4 of it has evaporated, then add 1 cup of chicken broth and wait again – in the end there are about 4 tbsp. l. sauce. Pour it into a cup, cool and mix with 1 tbsp. l. olive oil. In a clean saucepan, heat 1 liter of refined oil to a high temperature, dip the artichokes into it, after blotting them with paper towels and salting them. Saute the artichokes until they are light in color (6-9 minutes). Arrange the frisee lettuce leaves on a plate, place the artichoke in the center. Dress the remaining lettuce leaves with finely chopped onion and garlic, olive oil and balsamic vinegar and spread around. Drizzle everything with the previously prepared sauce and serve.