1 vegetable, 5 recipes: artichoke

The artichoke, this thorny but delicious vegetable, is finally making its return to the shelves of greengrocers. Originally from the Mediterranean basin, it is appreciated for its tender heart and subtly bitter flavor. We just like it boiled, steamed, grilled, or even almost raw in a salad, and in all its varieties, green or purple.

The artichoke, super food

Artichokes are all good. They are rich in fiber, which promotes digestive health by improving intestinal transit, but also in essential vitamins and minerals, including vitamin C, vitamin K, magnesium and potassium. Artichokes are also rich in antioxidants as well as cynarin, a substance that supports liver health, including promoting bile production, which helps eliminate toxins from the body. Artichokes are therefore the food to add to your diet to be in good health.

Choosing and preparing artichokes

Before tasting artichokes, you should choose them carefully. The main thing is to opt for fresh, good quality artichokes, with tightly packed leaves, without spots or cracks, and those that are firm and heavy. To prepare them, if the stems are tough, you can cut them almost flush with the artichoke. Otherwise, you can leave them as is. You can also remove the tough, fibrous outer leaves which will be a little less pleasant to eat. Do not hesitate to soak the artichokes in lemon water for a few minutes to prevent them from blackening.

Cooking artichokes, from the heart to the leaves

Perceived as difficult to cook and cook, the artichoke is actually child's play. To eat it whole, boil it in a saucepan over medium heat for 40 to 45 minutes for green artichokes and 8 to 10 minutes for purple artichokes. This essential step helps soften the entire vegetable. Once cooked, drizzle it with lemon juice to enhance its natural freshness, or opt for a yogurt sauce or a simple balsamic vinaigrette. Start by tasting the leaves one by one, dipping them in your favorite sauce, before reaching the most tender part of the artichoke. As a starter, include the artichoke heart and the most tender leaves in salads, or prepare them as a carpaccio with garlic and parmesan, for an Italian-inspired starter. Explore more original options by serving the artichoke whole, stuffed and breaded, or using it only as a topping for dishes like quiches or pizzas.

Breaded artichokes

© Akiko Ida

As a starter or main course, these breaded artichokes will delight you. Tender and crispy, they are enhanced with a little tomato sauce. A creative way to enjoy this often underestimated vegetable.

Discover our recipe for breaded artichokes

Artichoke salad

Artichoke salad

© Bastien Lattanzio

A perfect spring starter, this salad has a taste of Italy: fennel, capers and parmesan and raw artichoke. Simple and delicious!

Discover our artichoke salad recipe

Artichoke, parsley and hazelnut soup

artichoke-parsley-and-hazelnut soup

© Edouard Sicot

To prepare this soup, we use artichoke hearts, the most tender and tasty part of this vegetable. Served hot, this artichoke soup is a comforting starter for the slightly cooler days of spring.

Discover our recipe for artichoke, parsley and hazelnut soup

White pizza with ham and artichokes, pistachio pesto


© Nathalie Carnet

We don't think about it enough and yet, artichokes fit perfectly into this pizza recipe, enhanced by a delicious pistachio pesto. To share… or not!

Discover our recipe for white pizza with ham and artichokes, pistachio pesto

Roasted artichoke in olive oil


© Lisa Klein Michel

Olive oil, lemon and some fresh herbs. The artichoke is best in its simplest version. No need more to taste the whole, roasted artichoke, and enjoy all its flavors.

Discover our recipe for roasted artichoke with olive oil

Similar Posts