Fried, stewed or in a mixture with eggs and cream: the thousand lives of artichokes, versatile vegetables, perfect for preparing appetizers, first or second
The artichokes they are one of the most intriguing vegetables of this period: they can be simple side dish, the element characterizing of a dish (as in risotto with artichokes) or become a single dish (see stuffed artichokes). They are vegetables rich in mineral salts like iron, calcium and phosphorus, but also vitamins, such as A, B and C. They are found on market stalls throughout the winter and there are different types, some with thorns, others without. I'm endless recipes to bring them to the table. We will suggest five.
Artichoke croquettes
They are tasty croquettes that can be served as finger food or as a second to be combined with a fresh salad. First clean it up 6 artichokes, reduce them into thin slices and place them in a pan with a tablespoon of oil, a clove of garlic and a pinch of salt. Cover them with water, add half a glass of white wine and let it stew covered for 10 minutes. When they are cooked, let them cool and then chop them. Boil in a saucepan 100 g of milk with 100 g of water and 50 g of butter. Then add 200 g of flour and a pinch of salt and mix with a whisk to prevent lumps from forming. Incorporate this mixture 4 eggs, one at a time, and then the artichokes. Fry the mixture by spooning it, little by little, in plenty of hot peanut oil. Drain them, let them dry on a sheet of absorbent paper and serve very hot croquettes.
Salad with artichokes, fennel and orange
Slice thinly i artichokes already cleansed and washed, place them in a basin with water and lemon while also slicing fennel. Take an orange, peel it and peel it and cut the slices into small pieces. In a large bowl mix the artichokes removed from the water, the fennel and the small pieces of orange. Add some anchovy fillets in oil, a drizzle of extra virgin olive oil, the juice of half an orange, stir and bring to the table.
Savory pie with artichokes and fondue
Clean and clean 6 artichokes, open them in half and remove the internal beard and then make them into wedges. Brown them in a pan with a drizzle of oil and a clove of garlic. Apart heated 150 g of milk and 150 g of cream in a saucepan, add a tablespoon of cornflour dissolved in water and stir. Combined with milk 120 g of fontina or toma in small pieces, mix well and season with salt. Add to this mixture one whole egg and then the stewed artichokes. Take a now puff pastry roll, roll it out on a baking sheet covered with baking paper, prick the bottom of it, cover it with a little breadcrumbs and pour the artichoke mixture into it. Sprinkle the surface with Parmesan and bake the cake at 180 degrees for 20 minutes.
Artichoke pudding
You will need this recipe 800 g of artichokes to be cleaned. Collect in a bowl 6 slices of bread without crust and chopped, combined 200 g of fresh cream, 2 eggs and chopped parsley. In a pan, sauté the artichokes in a drizzle of extra virgin olive oil, peeled and cut into wedges, for 10 minutes. When the artichokes are ready, add salt, add them to the cream and the eggs and mix well. Divide the mixture into 6 buttered and baked molds at 180 degrees for 20 minutes. Serve hot puddings.
Cream of artichokes, prawns and cashews
In a large saucepan, simmer the artichokes already trimmed in a little oil (calculate two each) and half a liter of water. Let it cook until it is light and, if necessary, add more water during cooking. When they are ready, blend them, add a dash of fresh cream, season with salt and garnish with prawns sautéed in a little oil and blended with del Cognac. Decorate with un-roasted and unsalted cashew nuts broken into pieces and served immediately.
Our other recipes with artichokes
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