Ingredient: artichoke
A large flower head of the artichoke hides a valuable interior: soft, delicate and desirable in the kitchen- the heart. Petals of artichokes, although edible, used to salads (only if theyre soft) can be sharp. Beneath them lies hairy, prickly shell. She stem of the artichoke can be extremely hard and rough. Do not be discouraged by it! The unique taste of the artichoke is worth the sacrifices. If you’re going to choose for yourselves this delicacy, better sooner watch the instructions in the Internet how to do it correct. There’s a chance, because artichokes increasingly you can buy fresh artichokes in shops or bazaars. A few farmers – enthusiasts successfully began to grown in it Poland. One of them is Ludwik Majlert, who says “In this season were planted four varieties of artichokes. One of them – Symphony – started yield crop, even though the plants themselves are small. The first set in the amount of just a few pieces we had on Tuesday, July 1. At home tasting evening time we showed to the artichokes high notes. We had them cooked in a homely way. We cooked them for 15 minutes, then detached husks put to the sauce left from the dinners salad. A small amount of pulp were compensated with artichoke hearts, without hair, whole to eat. Delicious!”
Until recently, the delicacy imported from abroad, mainly from Italy. For the last few seasons – thanks to farmers enthusiasts – you can buy it here, even from the Polish field. This is a very interesting flavor hidden in sharp flakes of green or pale purple flower.
A large flower head of the artichoke hides a valuable interior: soft, delicate and desirable in the kitchen- the heart. Petals of artichokes, although edible, used to salads (only if they`re soft) can be sharp. Beneath them lies hairy, prickly shell. She stem of the artichoke can be extremely hard and rough. Do not be discouraged by it! The unique taste of the artichoke is worth the sacrifices. If you’re going to choose for yourselves this delicacy, better sooner watch the instructions in the Internet how to do it correct. There’s a chance, because artichokes increasingly you can buy fresh artichokes in shops or bazaars. A few farmers – enthusiasts successfully began to grown in it Poland. One of them is Ludwik Majlert, who says “In this season were planted four varieties of artichokes. One of them – Symphony – started yield crop, even though the plants themselves are small. The first set in the amount of just a few pieces we had on Tuesday, July 1. At home tasting evening time we showed to the artichokes high notes. We had them cooked in a homely way. We cooked them for 15 minutes, then detached husks put to the sauce left from the dinner`s salad. A small amount of pulp were compensated with artichoke hearts, without hair, whole to eat. Delicious!”
As you can see artichokes like the most simple treatment: boiled in water with lemon juice, stewed with wine, watered with butter, olive oil vinaigrette. And they are perfect that way. Baked with parsley, mint and garlic are called “The Roman”. They can be administered in the company of other vegetables, for example, can be mixed with peas, you can simply mix them with pasta. On the shelves you can find them in the form of a paste – delicate and very tasty – or simply in olive oil.