Tag: artichokes

Pasta with artichokes: 25 recipes of pure goodness – Italian Cuisine

Who has been in Rome knows it. Pasta with artichokes is a great timeless classic that conquers with its simplicity. To prepare it by following the recipe of the capital, we must boil short pasta al dente and season it with artichokes that we will have sautéed with extra virgin olive oil, garlic and mint. When the fire is off, we will add abundant pecorino cheese grated Roman and a generous ground pepper.

The variations

Like all regional recipes, this Lazio preparation lends itself well to being declined in other versions that draw inspiration from the best combinations of artichokes and other ingredients.

Some rules

An imaginative dish is not a dish without rules. And at the base of the preparation of a good pasta with artichokes we find theirs correct cleaning. First of all it is necessary cut the tip artichokes removing the thorns when present and the hardest leaves. At this point, starting from the stem and moving towards the leaves with a sharp knife, clean them removing all the external parts harder. Now they will go come back following the circular shape with the knife and, as a last step, take off your beard. This is a very important phase of cleaning the artichoke and must be done with a dig. Holding the flower firmly in one hand, we will remove the inside with the other. Once cleaned, dip the artichokes in acidified water to prevent oxidation.

And now that they're clean … how do we cook them? In the gallery we give you 25 pasta recipes with artichokes

Jerusalem artichokes: how to clean and cook them – Italian Cuisine

It is a cane truffle arrived from North America. Here's how to clean it and use it in tasty recipes of first courses or side dishes

Jerusalem artichokes are small and round tubers similar in consistency to potatoes and in taste to artichokes. They are also known by the name of German turnip.
They are ideal for those on a diet because they consist mainly of water, proteins, carbohydrates and dietary fibers.
Contain inulin, a water-soluble fiber that is taken together with a certain amount of water, giving a sense of satiety.
They do not contain gluten and therefore can also be consumed by people with celiac disease.
They also have a beneficial effect on the liver, and lower blood cholesterol levels they promote digestion rebalancing at the same time the intestinal flora.
In short, eat Jerusalem artichokes!

How to clean the Jerusalem artichokes

They present themselves as roots and vaguely resemble ginger. they have a hard and non-homogeneous skin. As artichokes tend to blacken in contact with the air and to dirty the hands.
They should not be peeled, but brushed in order to eliminate earth debris.
With a small knife remove only the hardest parts and any remaining impurities.
After washing them well, immerse them in water acidulated with lemon, just as you do with artichokes.

And now how they are cooked

In general we say that they are cooked like potatoes. So you can bake them with oil and rosemary, but also sautéed in a pan with a clove of garlic or an onion, or simply boiled and seasoned with salt oil.
You can also use them to prepare mashed or velvety.
They marry very well with spices like ginger.

Recipe Quiche with artichokes – Italian Cuisine – Italian Cuisine

Ingredients

350 g frozen puff pastry
150 g milk
60 g fontina
3 artichokes
2 eggs
laurel
shallot
parsley
lemon
nutmeg
olive oil
salt
pepper
flour and butter for the pastry board and the mold

Duration: 1 h 30 min

Level: Easy

Dose: 6 people

For the recipe of artichoke quiche, let the flaky pastry defrost. Meanwhile clean the artichokes, discarding the hardest outer leaves and the fibrous part of the stems. Also remove any internal hay then cut into small pieces. Man Hand that will be ready, throw them in a bowl with cold water acidulated from the juice of half a lemon.
Chop the shallot and brown it over high heat with 3 tablespoons of oil and a bay leaf. Add the slices of artichokes dripped and let them flavor, always on high heat for 1-2 minutes, then add salt, pepper and sprinkle with a ladle of hot water.
Cover, reduce the heat and cook the vegetables for about 10 'or until it is completely evaporated. Shell the eggs in a deep dish and beat them together with the milk, a pinch of salt, a grated nutmeg and half a tablespoon of chopped parsley. On the floured surface, roll out the puff pastry 3-4 mm thick, with which you will completely cover a mold and a baking dish (oval or round), previously buttered and floured. Place the reduced-fat cheese and the well-dried artichokes in the pan (after removing the bay leaf). On top of all the prepared eggs, then pass the quiche in the oven already at 190 for about 50 '.

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