Artichoke dishes-7 homemade delicious cooking recipes

The French respect him.
The famous French cook J. Child writes in his cookbook: "A good fresh artichoke should be weighty, with fleshy, green leaves gathered together. The stem should also be fresh and green."This miracle of nature is kept for a week. The flavor loses in a day, so the ideal option was cut and cooked, having learned in advance your recipe.
Small inflorescences can not be cooked, thermally processed. They are delicious raw in thin slices in salads, in Italian creamy pasta (with mushrooms, prosciutto), in tarts and tartlets. It is possible and necessary to freeze and cook delicious homemade delicacies at any time.
Medium-sized artichokes are boiled, fried, stuffed and baked. To prepare the inflorescence, break off the stem (part of the hard villi from the bottom also comes out), cut off the top with a knife and scissors; sharp tips of the leaves. Each time, slices and breaks are smeared with lemon juice so that the flesh does not darken. And they are cooked – boiled in salted water, stewed, fried, baked, canned. The best harvested vegetable is in salted water with butter. Vinegar robs it of its sophistication.
Large specimens are cut up as in the previous version and boiled until olive-colored. Remove the hair center and fill with sauces. Break off a leaf at a time, dip it in the sauce and bite off the fleshy part of the leaf at the base.