Difference between revisions of "Category:Artichoke"

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[[category:Main Ingredients]]
From Wikipedia:
Whole Globe Artichokes are prepared for cooking by removing all but 5–10 mm or so of the stem, and (optionally) cutting away about a quarter of each scale with scissors. This removes the thorns that can interfere with handling the leaves when eating. Then, the artichoke is boiled or steamed until tender. If boiling, salt can be added to the water, if desired. It may be preferable not to cover the pot while the artichokes are boiled, so that the acids will boil out into the air. Covered artichokes can turn brown due to the acids and chlorophyll oxidation.
In France artichokes are very popular deep fried. In Italy artichoke hearts in oil are the usual vegetable for spring in the 'Four Seasons' pizza (with olives for summer, mushrooms for autumn and prosciutto for winter).[3]
The heart of the artichoke is considered to be the best part to eat.
Artichoke stems, which are often thrown away, are perfectly edible and taste like the artichoke heart.
Leaves are often removed and eaten one at a time, sometimes dipped in vinegar, butter, mayonnaise, aioli, or other sauces.

Revision as of 10:19, 30 March 2012


Pages in category "Artichoke"

The following 3 pages are in this category, out of 3 total.