Artichoke and saffron. I harvested as many as six artichokes from my small garden, a real satisfaction given the size of the plant.
There is the Romanesco, which is mainly fried (also because it has no thorns) and is a true cult of Roman cuisine; the spiny Sardinian, the most flavorful; and the violet of Catania, which is the variety I used — so you have plenty of options.
Did you know that if you drink immediately after eating a raw artichoke salad the water will taste sweeter? This happens because cynarin inhibits taste receptors; with water they reactivate since the cynarin is “washed” away.
To prevent an artichoke intended to be eaten raw from turning black, as soon as you cut it, plunge it into water acidified with the juice of a lemon.
You can also use the stems: remove the fibrous part, blanch and blend them — they will add more flavor to your preparations.
Once an advertisement used to say, “Against the wear and tear of modern life… the artichoke helps the liver detoxify and facilitates digestion.”
Herbal tea helps eliminate toxins.
Because of its inulin content it helps keep blood sugar under control and limits the synthesis of bad cholesterol.
These are general pieces of information — everyone has different characteristics, so it is always better to check beforehand.
But we can easily enjoy artichokes as first courses or side dishes — they are truly a delight!
Below are some other recipes you might be interested in
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 1 Hour
- Cooking time: 18 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Artichoke and Saffron Risotto
- 2.5 cups rice
- 4 artichokes
- 1 saffron threads (I used my own. Powder works fine too)
- 1 leek (Small, white part only)
- to taste olive oil
- to taste salt
- 1 tbsp butter
- to taste grated Parmesan cheese
- as needed vegetable broth
What you need to make this artichoke risotto
You can take a look at my shopping recommendations
- Plates
Let’s make the artichoke risotto
In good olive oil, sauté the cleaned artichokes sliced thinly together with the leek cut into rounds.
Then add the rice and toast it (let it brown slightly).
Add the saffron and the hot broth little by little. Stir often.
Finally, finish by stirring in the butter and adding the Parmesan.
Serve hot.
A few extra tips
Keep the risotto creamy and not too dry so you can enjoy it best. Don’t overdo the Parmesan so as not to mask the flavor of the artichokes. Any “leftovers” can be used to make rice balls: add an egg and coat with breadcrumbs. Fry and serve hot. Or mix the cold rice with some tuna and serve as a cold salad.
