Benefits and properties of artichokes
The artichoke is a very present ingredient in the famous Mediterranean diet, it is part of those whims that provide very few calories and provide great health benefits. This green flower â€, among its nutrients, has zinc, potassium, magnesium, phosphorus and calcium (beneficial minerals for the nervous system). It also contains a lot Depurative, excellent for losing weight. This happens thanks to the diuretic effect of the cinarina and for the slight laxative effect of magnesium, which favor the elimination of liquids and fats of our body, so that the metabolization of fats is also favored and liver functions are regulated. In addition, the artichoke has less than a 1 percent of fat and little amount of carbohydrates, so the caloric content is very low (approximately 22 calories per 100 grams). However, contributing to weight loss is not the only quality of artichoke, since it has many other incredible health attributes:- Eliminates the fats you eat at the time but not those accumulated in the body. This happens by the cinarina, a substance that stimulates the secretion of bile and favors the digestion of fats.
– Reduces blood glucose and improves intestinal transit (avoids constipation), both benefits thanks to the great fiber content that artichokes possess.
– Controls the level of cholesterol in the blood, by the presence of phytosterols, contained in their composition.
– Protects the body against heart disease, thanks to two flavonoids called Quercitin and Rutin.
– Produces fructose instead of glucose, a sugar capable of assimilating without insulin, so it is ideal for diabetics. A carbohydrate called Inulina is in charge of forming fructose.
More benefits of artichokes? In the kitchen they give a lot of play due to their great versatility, because they combine with almost any food. They are also easy to prepare and … you know exquisite! The list of dishes where the artichoke is the main ingredient, or the ideal companion, it is so wide that you will never get bored of the menu: ham artichokes, artichokes stuffed with Spanish sauce, artichokes battered with corn cream, veal rib with fried artichokes , broken eggs with artichoke chips, seafaring artichoke, among many other recipes with artichokes. This wonderful vegetable will never leave you wrong, you can serve artichokes both at a special dinner and to enjoy a delicious dish.
How to choose fresh artichokes
Before knowing how to cook artichokes, it is important to learn to identify those of better quality. Thus, when preparing any food it is very important to get quality food products (something that does not imply that they are expensive), to obtain a delicious and pleasant dish. This is the case of artichokes, since if we buy this ill -fresh or unlocked food, when cooking it we will not get an appetizing dish. So, the first step for perfectly cooked and presentable artichokes begins in the supermarket. Thinking about this, here are some tips to buy good quality artichokes: visually you can verify if the artichokes are fresh, taking into account the following aspects:- You must have a light green color, a definitive indicative of its freshness.
– Its base must be thick, compact, well formed and closed.
– The stem cannot be blackened. Otherwise, you can deduce that artichokes were collected many days ago or transported them inappropriately.
– The leaves must be tight (chubby), closed on the tip (never open).
– Avoid artichokes with very soft and brown leaves (at the base) or that open easily, because they are not fresh.
– On the contrary, if the tips of the vegetable leaves have some brown brown spots, you can buy them. In this case, there is no problem, this does not affect product quality.
– The quality of the artichokes does not depend on the size itself, but on the weight-tea proportion. Thinking about this, choose the wider and more heavy vegetables, in relation to their size.
You can also certify the freshness of artichokes, pressing the leaves a bit. If you listen to a slight crunch, they are still fresh.
How to cook artichokes without getting blackWho has not heard about the classic artichoke problem? By chopping them, they lose their characteristic greenery and get dark. Yes, its color changes, almost instantly to cut them, something little appetizing for the presentation of a vegetable or vegetables. However, in the kitchen there is no problem without a solution, even more than one solution, for this reason we share a top of the most common corrections for these cases. Yes, there are several very widespread tricks to prevent artichokes from curling, you can try each one (even use two at the same time), so you verify which one is most effective to you. Some of the most widespread are:
Before cooking artichokes
– Ruba lemon on the artichoke, immediately after chopping it. It also serves with orange (or any citrus), in addition its flavor is softer.
– Submerges the artichokes in a bowl with lemon, water and ice, immediately after cutting them (it serves when cutting and after cooking them). In this case, you can also replace the lemon with any other citrus. The only inconvenience of this technique is that the original flavor of the recipe can be altered.
– Hold the artichokes into a bowl with water, ice and a punching of parsley (rich in vitamin C, natural antioxidant), you barely finish cutting them or then cooking it. Thus, first you stop oxidation by cutting and, second, stop the cooking of food, preventing it from cooking more once removed from heat. In addition, this technique does not alter the taste of preparation. Remember, you must chop the artichokes fast, if not they will oxidize.
– As the artichokes peles, introduce them into a bowl with cold water and a splash of white vinegar. To avoid the flavor of intense vinegar, wash them before cooking them.
When cooking the artichokes
– Eliminate the stem just at the time of cooking (not before), so the heart of the artichoke is better preserved.
– Cook the whole artichoke, without cutting anything. Use enough water, for 15 or 20 minutes. As there are no cuts, artichoke does not release phenolic substances and does not produce black spots.
– Add 2 tablespoons of flour and a pinch of salt in the water where you are boiling the artichokes. This trick is not entirely perfect because some spots may appear in the artichoke, however, it maintains the unchanged flavor. Estimated time between 10 and 20 minutes, even a little more.
– Add 2 tablespoons of flour, a pinch of salt and a lemon splash in the water where you are going to cook the artichokes. This mixture is known as a white background and consists of adding the squeezed juice of half a lemon and 2 spoonfuls (flush), heating the water a bit and removing until it dissolves. Then wait until the water boils before introducing the vegetable. The only disadvantage of this trick? The use of lemon can vary the taste of the recipe. Estimated time between 10 and 20 minutes, up to a little more.
– Place a casserole with water, salt (a pinch) and a parsley bouquet (a large bunch). When the water reaches its boiling point, add the peeled artichokes, ensuring that they do not float (this applies to all the previous advice). If you allow artichokes to float, the air will also oxidize them. Place a dish, rack or any kitchen utensil that guarantees you to remain totally submerged.
– Peel the artichokes and immediately cook. That is, just one, the kitchens. You can use this method to fry them or roast them.
– Prepare the grilled artichokes, whole. If you use this option, you must remove the outer leaves, as they cook. Thus the juice is concentrated inside.
How to make boiled artichokes
Boiling artichokes is one of the most common ways to prepare them, before transforming them into some magnificent dish. This technique only has two points against: the first, during cooking some nutrients are lost; The second, the taste is also lost a bit; The third, the color is diluted a bit. However, if you use the right time, these points against almost unnoticed. Without more, we share with you the steps to boil artichokes magnificently:- Wash and cut the artichokes as you usually do.
– Dip the artichokes in very cold water, with parsley and salt. Place the vegetables in a bowl, next to the water, ice, parsley and salt. Booking. Reserve until the amount of frying them.
– Prepare a pot with water, when boiling begins add the artichokes. Water must completely cover vegetables. Add the aromatic herbs of your preference and salt to taste. If you feel like it, apply one of the methods that you tell you before, to avoid oxidation of artichokes.
– Verify if the cooking of artichokes. When they pass between 15 to 20 minutes, click the artichoke stem with a stick or knife, check if they are soft but firm, but continue cooking. Remember, cooking time varies, depending on size, thickness, quality, freshness and artichoke type.
– Return the artichokes to cold water. Place the artichokes in the bowl with water with parsley and reserve, until preparing the selected recipe.
– Hold the artichokes carefully. Before preparing and serving them, drag the artichokes very well (pass them through a large strainer) and dry them with an absorbent paper towel (special for kitchen).
Artichoke cooking times
Certainly, good cooking depends strictly on the time and the chosen cooking form, the presentation (the type of cut), the size and some other factors. Undoubtedly, inappropriately cooking artichokes, or any other food, can damage a recipe completely. For this reason, it is very useful to have at hand the following guide for cooking times for artichokes only as a reference:- Artichokes to pieces: between 20-25 minutes in boiling water.
– Whole artichokes: between 15-25 minutes, in boiling water. In this case you must make sure that the vegetable is tender by clicking it with a skewer or knife.
– Oven artichokes: 30 minutes or more without they are whole and 15 minutes or more if they are chopped. In this case, you must also verify the texture of the artichokes, using a skewer.
– Steamed artichokes: between 25-40 minutes. This will depend on the type of pot that you use. In the espress pot with 10 minutes it is enough.
– Grilled artichokes: In this case, the times depend on whether you prepare them directly after peeling or boil them first. In the first method apply 30 minutes and in the second up to 1 hour.
2. Ajillo artichokes
The artichoke is a very healthy and versatile vegetable, which allows a lot of very healthy, delicious and elegant dishes. If you want to impact your diners without trying much, we have the perfect recipe for you: aircracks to the Ajillo. How can you accompany this dish? Alégrate, you have many options: meats, rice, potatoes, sea products (for example prawns), black beans (black beans or caootas) among others.
Ingredients:
– 1 artichoke
– 1 clove garlic
– 1 teaspoon of butter
– 1 lemon
– 1 pinch of salt
– 1 pinch of pepper
– 1 oil jet
Preparation:
What are the steps of this tasty recipe? Wash the artichokes and boil them whole in water; peel them and cut them into rooms; cook them in a pan and dress them. Easy peasy! Details? All very well explained in the alcachofafa alcilos recipe.
3. Ham rebobated artichokes
This dish is … a finesse! Well, almost everything prepared with artichokes is also like that. This recipe conquers first by the eyes and then by the palate. If you want a versatile dish, here you have it, perfect for a meeting or to convince the little ones to eat vegetables, because it has a masterful touch of crispy serrano ham and … they love the crispy!
Ingredients:
– 6 artichokes
– 2 Serrano ham slices
– 1 egg
– 6 tablespoons of breadcrumbs
– 1 pinch of salt
– 1 lemon
– 300 milliliters of olive oil
Preparation:
This artichoke recipe is summarized by the vegetables (previously washed and peeled), prepare the slices of crisp He says in the culinary world), you have the artichokes on a tray or plate, and sprinkle above the ham shavings (crunchy ham at the moment, without turning it dust). And enjoy an exquisite and original recipe … Gourmet artichokes! If you want the most detailed steps, stop by the Rebozadas Rebofish Recipe. Now you know how Forget to leave your comment with your favorite recipe.
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