"Vegetable Queen" artichoke (J), how to eat it is delicious?

Artichokes (pronounced J), also called artichokes, artichokes, bamboo and French lilies, are native to the Mediterranean coast. This edible flower bud has a long history of eating. It was first introduced to China by Italians, and the best tasting period is only March, April and May. Artichokes eat the tender leaves and flower buds inside, which is also called the "heart" part of artichokes.

The artichoke flower in March has grown up, and the shell is not too hard, but the edible tender leaves and buds in it taste just right, and the flower bones with a diameter of 5-6 cm taste the best. When you grow up, the young leaves inside will become hard and cannot be chewed.

The ancient Greeks and Romans always liked artichokes as delicacies.

After the decline of the Roman Empire, artichokes once fell out of favor, but achieved a second spring in the Renaissance. /kloc-in the 6th century, Catherine Dmitric married Henry II of France with artichokes, and artichokes came to France. /kloc-in the 0/8th century, French immigrants brought artichokes across the ocean to America, so artichokes appeared in America and were planted all over the world.

In Harry Potter and the Goblet of Fire, Hagrid danced with artichokes and Maxim, the headmaster of Bass Barton.

Get up early in France, people cured some diseases and discomforts by eating artichokes. Modern medicine also found that thistle contains a lot of ingredients beneficial to human body, and it is a kind of vegetable that is very beneficial to human body, and is called "the king of vegetables".

Artichokes after flowering

Nutritional value of artichoke

Artichoke is rich in nutrition, containing protein, vitamin A, vitamin C, calcium, phosphorus, iron, artichoke, asparagine, flavonoids and other substances beneficial to human body.

Eating artichokes regularly has the functions of treating chronic hepatitis, lowering cholesterol, treating dyspepsia, improving gastrointestinal function, increasing bile secretion and constipation, diarrhea, nausea and vomiting, stimulating bile secretion, preventing arteriosclerosis and protecting heart and blood.

Although the artichoke is unremarkable, it has become a "red man" in the eyes of people with health awareness because it helps digestion and promotes bile secretion in the liver.

How to eat artichokes

Artichoke is actually an unopened flower, which is said to be related to sunflower. If left unchecked, purple flowers will bloom.

The edible parts of artichoke are the soft and tender parts at the bottom of leaves and the central receptacle. Artichokes taste close to tender bamboo shoots, and they have a very special fragrance. When eating, peel off the leaves one by one and dip in the sauce to eat that little tender meat. The more tender the leaves are toward the center, the more edible parts there are, and there will be several thin layers of purple leaves all the way to the middle. These leaves are petals that don't open in time, and the bottom can be eaten, but they will have a slight astringency. After further peeling, you will find that Mao Mao's floc is inedible. Dig out these flocs thoroughly with a spoon, leaving a disc-shaped base. After eating here, congratulations on finally reaching the essence of artichokes. Please eat this small piece of tender flower heart in pairs with gratitude.

Artichokes are not the first beauty. The texture of its bamboo shoots and the fragrance of white asparagus are difficult to strongly stimulate the taste buds. In addition, artichokes are easily oxidized. Adding lemon juice or vinegar to resist oxidation will bring some sour taste, so it is more difficult to highlight the original flavor.

Therefore, artichokes should not be eaten alone, but suitable for cooking with other ingredients.

First, a hundred schools of thought contend, and the food is colorful and the juice is compatible, so artichokes can no longer add too much unnecessary sour taste to whitening things; Secondly, artichokes can absorb the fragrance of other vegetables and spices, blend a compound taste, and give people a refreshing surprise with its slightly fibrous texture.

Artichokes come in different sizes, the big ones can be used for stuffing, and the small ones can be fried, fried, roasted or pickled for salad.

In Italy, you can make anything into pizza. Artichokes have always been regarded as the representative of spring vegetables, and they look good in themselves. In their four seasons theme pizza, it is beautiful in itself.

In Rome, the famous artichoke dish is Jewish artichoke, which means frying the whole artichoke. Stir-fry the whole artichoke, or stir-fry its outer leaves. Seasoned with sea salt, pepper, minced garlic and French incense, it looks very good and has the joy of sunflower.

In Spain, many artichokes are also used, which are tender varieties and can be fried or stuffed. The simplest and most primitive way is to season with salt and pepper and bake them in a dry pan, or throw artichokes soaked in olive oil into hot charcoal ash for barbecue, just like we bake sweet potatoes.

In America, the local people are rough, so they usually cook or steam artichokes and eat them directly with Dutch sauce, vinegar, lemon juice and other sauces.

In Greece, the way people treat artichokes is urban artichokes, which are mainly artichokes, potatoes and carrots, supplemented by onions, lemons and dill.

In Turkey, vegetarian artichoke stuffing is made of onions, carrots, green beans and salt.

Roasted artichoke

Food village: artichokes, lemons, olive oil.

Exercise:

1. Cut off the top third of the artichoke and trim the outside leaves, otherwise it will prick your hand.

2. Boil a pot of boiling water, squeeze in the lemon juice of half a lemon and add a little salt. Cook artichokes with their tails down for 30 minutes.

3. After cooking, deduct the Mao Mao in the middle.

4. According to the size, cut half artichoke into four or three petals. Drain reliably, sprinkle a little salt and spray a layer of olive oil.

5. Preheat the oven. Bake at 200 degrees for 20 minutes. If you like, you can mix different flavors of dipping juice.

How to buy artichokes

When buying artichokes, choose the ones with tight bracts, dark green ones and heavier ones by hand. Don't choose those that look dry, the bracts are separated and the color is brown. Artichokes are best cooked as soon as they are bought, or they can be wrapped in plastic bags and put in the refrigerator for three or four days without washing. If the edge of the bract is a little yellow, it is because it is damaged when growing in winter, and the quality will not be affected.

How to deal with artichokes

How to handle artichokes by hand?

1. Clean artichokes and gently brush off the dust on the surface of artichokes with a small brush;

2. Cut off the pointed flower head at the top of the artichoke with a knife and wipe it with lemon to prevent oxidation and discoloration;

3. Use scissors to cut off the sharp and hard parts of the outer petals and cut off the flower stems, which is more conducive to putting them into the frying pan. Don't throw stalks, it tastes sweet, and you can peel and cut into pieces for stew;

4. Gently loosen the treated artichoke leaves from the inside out, which is more conducive to later cooking and seasoning;

5. The middle bud has a piece of fluff.

Artichokes can only be cooked with stainless steel, glass and enamel cookers, otherwise they will change color and lose their original taste. You can poke the tip of the knife into its bottom to check whether the artichoke is cooked. Cooked artichokes can usually be kept in the refrigerator for three days.

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