An accurate step-by-step tutorial on how to clean artichokes easily and prevent them from browning before parboiling them.
Cleaned and parboiled artichokes are perfect as a side dish or as an ingredient for numerous dishes and can be stored in the freezer in appropriate bags to have a precious supply available all year round.
Artichokes
Of different shapes and shades, there are numerous varieties; in Sicily, we call them cacuorciuli, and the purple ones are particularly common.
When purchasing, make sure the artichokes are fresh: check that the stem and flower are not soft, that the color is uniform and vibrant without spots, and that the tip is closed.
The artichoke is a plant from which we consume the flower, specifically bracts, and heart.
Artichokes are low-calorie vegetables rich in fiber [inulin], making them particularly suitable for our diet.
In the Accu-Check diet meter, you will find the CHO count per serving indicated:
• 200 g portion of boiled artichokes raw weight [cooked 150 g] → CHO 5.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Cooking methods: Boiling
- Cuisine: Italian
Ingredients
- artichokes
- to taste lemon juice
- to taste water
- 1 pinch salt
- 1 small glass white wine
- to taste lemon juice
Suggested Tools
- Gloves disposable
- Knife
- Cutting Board
- Knife paring
- 1 Saucepan
- 1 Bowl
How to Clean Artichokes
Wear a pair of disposable gloves to avoid getting your hands and nails stained.
• cut and remove the stems;
• pull away the tougher outer bracts or leaves;
• cut each artichoke about a third of the way down, keeping the heart and the more tender initial part of the leaves, removing the tougher terminal part of the leaves;
• cut each heart in half and remove the internal choke with a knife;
• slice each half or cut into two wedges;
• drizzle the artichokes with plenty of lemon juice to prevent them from browning.
• in a saucepan, bring salted water to a boil;
• add the cleaned and sliced or wedged artichokes, add the white wine, and let cook over low heat for 10 minutes;
• remove the parboiled artichokes;
• transfer them to a bowl and drizzle again with plenty of lemon juice to prevent them from browning.Your cleaned and parboiled artichokes are ready.
Use and Storage
You can use them sliced, wedged, or chopped in the preparation of:
• appetizers, first courses, main courses;
• salads.
Or store them in the freezer in appropriate bags.
Browse the collection:
• Light and Tasty Artichoke Recipes.
FAQ (Questions and Answers)
What is the edible part of the artichoke?
The artichoke is a plant from which we consume the flower, specifically bracts, and heart.
Are artichoke stems edible?
Artichoke stems are edible; they need to be peeled to remove the fibrous layer to reach the central part and can be used in the preparation of sauces and condiments.
Why remove the choke from artichokes?
The choke, the internal fluff of the artichoke heart, is not pleasant and is not chewable.
Why do artichokes turn brown?
Artichokes turn brown as soon as they are cut due to oxidation.
To prevent the oxidation of artichokes after cutting, immerse them in a bowl with cold water and lemon juice.
