Artichoke dishes — 7 delicious homemade recipes

The French hold it in high regard.
The famous French cook J. Child writes in her cookbook: "A good fresh artichoke should be heavy, with fleshy green leaves gathered tightly together. The stem should also be fresh and green." This wonder of nature keeps for a week. It loses its aroma within a day, so the ideal option is to cut it and cook it right away, having found "your" recipe in advance.
Small flower heads don't have to be cooked or heat-treated. They are delicious raw — in thin slices in salads, in Italian creamy pasta (with mushrooms, prosciutto), in tarts and tartlets. You can and should freeze them and make delicious homemade treats at any time.
Medium-sized artichokes are poached, fried, stuffed, and baked. To prepare a flower head, break off the stem (part of the tough fibers pulls out of the base along with it), and trim the top with a knife and scissors — the sharp tips of the leaves. Each time, rub the cuts and breaks with lemon juice so the flesh doesn't darken. And they are cooked — boiled in salted water, stewed, fried, baked, canned. The best way to preserve the vegetable is in salted water with butter. Vinegar strips it of its refinement.
Large specimens are prepped as in the previous option and boiled until olive-colored. Remove the hairy center and fill it with sauces. Break off one leaf at a time, dip it in the sauce, and bite off the fleshy part of the leaf at its base.