CREATING ATTRACK REVENUE

Through this recipe, with mother tips for all steps, learn how to clean, prepare and taste the artichoke. Did you know that the artichoke is a flower? When choosing the artichoke flower, choose the new ones, the most closed, purplish and buy them from the crop (spring) which is when they are more beautiful and cheap. October is the best month.

Ingredients

• 6 artichokes
• 3 tablespoons butter
• 3 tablespoons olive oil
• 2 crumpled garlic cloves
• 1 grated onion
• 5 Skinless tomatoes
• ½ pack of green smell (parsley/chives)
• 1 and ½ liter of water
• Salt to taste
• Kingdom pepper to taste

Preparation mode

1. Clean the artichokes. See mother tips below the recipe.
2. In a large pan, melt the butter, brown the garlic and onion.
3. Add pepper, salt and water.
4. Arrange the artichokes in the pan and, if necessary, add more water if a part of the artichoke is not covered with water.
5. Cover the pan. When the water boils, lower the fire.
6. From time to time, keep the bottom of an artichoke with a fork to see if it’s soft and cooked.
7. When cooked, end the cooking.
8. With a large fork, pass the artichokes without the sauce to another pan. Strain the sauce in which they were cooked in a bowl.
9. In another pan, heat the olive oil, add the tomatoes, the green smell and the artichoke sauce.
10. Bring to a boil for 3 minutes.
11. Put this sauce in a jetty (if the artichokes are served only for 2 people) or in individual bowls.
12. Put the artichoke on a platter and serve.
13. Each person will plunge the artichoke leaves and their “heart” in the sauce in front of you.

Mother Tips

Yield of 6 portions. Usually served as input; An artichoke is served per person.

How to eat the entire artichoke in an informal meal? Remove the leaves one by one, pass the fleshy base of the sheet in the sauce, bring to the mouth and remove the fleshy part scraping between the teeth.

The artichoke = 35 calories in 100 grams, rich in fiber and extremely nutritious. Cut the stalk from the close to the base to the base.

Fibrous background: The “thorns” (hairy) of the artichoke, remove them (with the aid of a spoon) only after the cooked artichoke (inner background of the artichoke).

When washing the artichokes, open the petals to penetrate and remove all impurities. Like the oxidal artichoke fast, soak them in a solution of water, salt and lemon juice so that they do not oxidize.

After the clean artichokes, appear the tips of the petals with scissors.

Avoid cooking the aluminum cooker that provide the darkening of the artichokes. Ideally, enameled or stainless steel pots.

The time to bake an artichoke ranges from 20 to 40 minutes, depending on the size and “age” of the artichoke. When spiked with a fork, if the fork penetrates easily it is because it is already cooked.

Quick recipe: Make a spice with plenty of parsley, 2 chopped garlic cloves (for each artichoke), plenty of chopped olives, and oil in abundance. Put this spice between the leaves and place the artichokes to cook in salt water. Delicious!