Although they are delicious, artichokes are for some people a lazy ingredient, because they have a reputation for being complicated to prepare and clean. But the truth is that it is much simpler than it seems and in five minutes we can have them clean and prepared for any recipe.
The artichoke is a vegetable with a large amount of fiber (it has 5 grams per 100, the fifth of all the fiber we need as adults) that helps reduce cholesterol, triglyceride and blood glucose levels, in addition to being very satiating. Despite being very low in calories, it is an excellent source of minerals such as potassium, phosphorus, magnesium and calcium, and its cynarin content facilitates the digestion of fats.
When it comes to cooking it, we can use artichokes in many recipes, but one of our favorite ways to prepare it, because of how attractive it is and how easy it is, are flowering artichokes, like the ones prepared by chef Paula Monreal. This recipe, which he shared on his social networks, makes dinner easy for us in the blink of an eye. Furthermore, “with this easy recipe you can use the entire artichoke, even the stems,” the cook explained.
@paufeel FLOWERING ARTICHOKES, an easy, delicious and very healthy seasonal recipe. If you are an artichoke lover, you have to make this recipe where, being in flower, we take advantage of the entire artichoke since I teach you what to do with the stems. Ingredients for 2 people: 4 artichokes 4 yolks Extra virgin olive oil Parsley Preparation: Peel the artichokes as you see in the video, also peel the stems and put them in ice water and a little parsley so that they do not oxidize, I like to add parsley better since it does not add flavor like lemon, but it is a matter of taste. Boil the artichokes for 15 minutes and drain them upside down to release all the water. Open the artichokes to give them the shape of a flower and put them in a pan with a tablespoon of extra virgin olive oil, crushing them a little. When they are golden, turn them over and at that moment, add the yolk, cover the pan and let both the artichoke and the yolk cook. Peel the stems with a potato peeler, when you get to the end, make thin slices with a knife and place them in a frying pan with a tablespoon of extra virgin olive oil over medium/high heat until they turn golden brown, they are super crispy. Serve with the chips on top with a little salt and enjoy. I hope you like them as much as I do, thank you for all your comments and that you enjoy the day. #artichokesinflower #artichokes #easyrecipes #recipesthatwork #healthyrich
♬ original sound – Paufeel
How to make flowering artichokes
Although it may seem very complicated to prepare, we only need to know a couple of tricks to make it perfect, and it all starts with how to clean them. The experts at Directo al Paladar explain to us that you have to remove “the outermost leaves of the artichoke, simply pulling them down, starting with the leaves at the base, the outermost ones.” This way we will avoid the most fibrous part of the vegetable. “To prevent them from oxidizing, use water, ice and parsley,” as the cook explains, while you clean the rest.
When we have cleaned them of harder leaves, we cut off the tip and the stem, but do not throw away the second, because with the Monreal recipe we will also use them. When you have all the hearts, we are going to boil them in salted water for 15 minutes while we clean the stems. You just have to use a potato peeler and remove the outer (harder) part, and then cut them into thin strips. We are going to brown those stems with a tablespoon of oil in a frying pan until they are crispy and thus obtain some artichoke chips.
Once we have the artichoke hearts cooked, we open the leaves to get that flower-like appearance and place them in a hot pan with a splash of olive oil, placing them over the heart until they are golden. We turn it over so that it is cooked on the other side and we return to the starting position to finish the recipe. “I add a yolk in the heart and cover the pan. Look at what a spectacle,” explained Monreal. So there are more flowers than ever.
When the yolk is slightly cooked, but not completely cooked, we remove them from the plate and serve with the artichoke chips on top. An easy recipe and a dinner to treat yourself to any day.
