Cleaned and blanched artichokes are perfect as a side dish and as an ingredient in numerous recipes.
Artichokes
The artichoke is a plant whose edible part is the flower, in particular the leaves [bracts] and the heart.
They come in different shapes and shades and there are many varieties.
In Sicily the violet artichoke is particularly common.
When purchasing, make sure the artichokes are fresh: the stem and the flower should be firm, the color uniform and lively, free of spots and the tip should be tightly closed.
Artichokes are low-calorie vegetables rich in fiber including inulin, a soluble fiber that helps slow the absorption of carbohydrates.
For this reason they are particularly suitable in a balanced diet for hyperglycemia, prediabetes or diabetes.
They also have a good filling power.
In this guide we show how to clean artichokes and blanch them without letting them brown step by step with clear and practical instructions.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Cooking time: 10 Minutes
- Cooking methods: Boiling
- Cuisine: Italian
Ingredients
- artichokes
- to taste lemon juice
- to taste water
- 1 pinch salt
- 1 1/4 cup white wine
- to taste lemon juice
Suggested tools
- Knife
- Cutting board
- Gloves disposable
Tutorial
Put on a pair of disposable gloves to prevent your hands and nails from darkening.
– cut off and remove the stem;
– remove the tougher outer leaves;
– cut each artichoke to about one third of its length [one third from the top] removing the tip [the toughest part of the leaves];
– cut the artichoke in half;
– remove the choke, the inner fuzz in the heart of the artichoke, with the aid of a knife;
– cut the heart into slices or wedges;
– immediately drizzle the artichokes with lemon juice to prevent them from darkening.
– in a small saucepan bring salted water to a boil;
– add the cleaned and cut artichokes;
– add the white wine;
– let cook over low heat for about 10 minutes until tender [a fork easily pierces the heart];
– drain the artichokes;
– transfer them to a bowl and drizzle them again with lemon juice to prevent them from darkening.The acidity of the lemon and the white wine acts against oxidation, preventing the artichokes from turning black once cut and during cooking.
Your cleaned and blanched artichokes are ready to be used.
Prepared this way, cleaned and blanched artichokes are perfect to serve as a side dish or to use for the preparation of:
– appetizers, first courses and main courses.
Browse the collection of light and tasty artichoke recipes.
Storage, tips and variations
Storage
Cleaned and blanched artichokes can be stored:
– in the refrigerator for 2 days, in an airtight container;
– in the freezer for up to 6 months.
It is preferable to freeze them already portioned and ready to be used in subsequent preparations.
Frozen artichokes can be used directly in cooking or after slowly thawing them in the refrigerator.
Tips and variations
If you prefer a milder flavor or do not like the acidity of lemon:
– after cutting immerse them in a bowl of cold water with parsley stems;
– avoid lemon juice and use only white wine.
FAQ – Questions & Answers
Are artichoke stems edible?
Artichoke stems are edible; they should be peeled to remove the fibrous layer until you reach the tender center and can be used to prepare sauces, dressings and condiments.
Why remove the choke from artichokes?
The choke, the inner fuzz in the heart of the artichoke, is unpleasant and not chewable.
Why do artichokes turn black?
Artichokes darken as soon as they are cut due to an oxidation process.
To avoid oxidation after cutting, immediately drizzle them with lemon juice or immerse them in a bowl of cold water with lemon juice.Can I freeze raw artichokes?
It is preferable to blanch them first; they retain color and texture better.
