5 recipes with artichoke to enjoy their properties

As we recently saw in an article in which we asked ourselves why the artichoke is good, we discovered that there is evidence that both Greeks and Romans consumed it with some regularity. Although it is true that Europe did not reach the Middle Ages, by the hand of the King of England Henry VII, when it was officially introduced in this country. And it is that its characteristic bitter taste, together with its different benefits and properties, have turned it into a very consumed food for many centuries.

In regard to precisely its most important benefits, we find that it is an excellent purifying and diuretic, helping to eliminate toxins that accumulate in our body. It stands out for its content in cynarin, a substance that helps stimulate the liver and promotes the production of bile, which gives digestive, purifying and protective qualities. It also helps reduce high cholesterol and triglyceride levels, while it is ideal for people with diabetes because it is useful in reducing blood sugar.

1. Baked artichokes

Ingredients:

  • 12 medium-sized artichokes
  • 1 heaping tablespoon of olive oil (30 gr.)
  • 1 lemon
  • Bread crumbs
  • Parsley
  • White wine
  • Salt

Steps to make the artichokes in the oven:

In the first place it removes both the stems and the hard external leaves of the artichokes. Cut them in half lengthwise and rub them with a piece of lemon as you cut them. Squeeze the lemon and in a saucepan put both the lemon juice and cold water (in this way you will prevent them from blackening).

In a saucepan pour plenty of water with salt, and let it boil. When it begins to boil add the artichokes, and cook over moderate heat until they are tender (approximately 30 minutes).

Put the olive oil on a baking tray and place the artichokes on it. Cover them with white wine, chopped parsley and bread crumbs. Leave in the oven for 20 minutes at medium temperature.

2. Stewed artichokes

Ingredients:

  • 1 kg. of artichokes
  • 1 onion
  • 4 garlic
  • The juice of a lemon
  • Chopped parsley
  • Bread crumbs
  • Water
  • Olive oil
  • Laurel

Steps to make stewed artichokes:

In the first place it removes both the stems and the hard external leaves of the artichokes. Cut them in half lengthwise and rub them with a piece of lemon as you cut them. Squeeze the lemon and in a saucepan put both the lemon juice and cold water (in this way you will prevent them from blackening).

In a saucepan or saucepan put the artichokes together with a stream of olive oil. Peel the onion and cut it into small, thin pieces. Chop the garlic and cut the parsley. Add everything to the saucepan and add water until it covers all the ingredients. Let them cook until they are tender and the water has evaporated. Finally sprinkle with breadcrumbs and toss the casserole a few times.

3. Gratinated artichokes

Ingredients:

  • 15 medium-sized artichokes
  • 60 gr. of butter
  • 3 tablespoons of flour
  • 1/4 l. milk
  • Cheese grated to taste
  • Nutmeg
  • Salt

Steps to make artichokes au gratin:

Follow the same steps that we followed in the previous recipe in order to prevent the artichokes from blackening. Then put water, a piece of butter and salt in a saucepan, add the artichokes and put them to cook. When tender, remove them and drain them.

Now put a little olive oil in a pan and sauté them. Then place them in a baking dish.

Meanwhile, let's make the béchamel sauce: sift the flour, put in a saucepan the 1/4 of milk and heat. In another saucepan melt the butter slowly. When it is melted add the flour and let it cook, until the flour acquires color but without burning. Stirs well. When the milk boils pour it over the mixture and remove from heat. Stir constantly with a wooden spoon or spatula until the lumps disappear. Finally cook on medium heat for a quarter of an hour (15 minutes), to finish adding a little nutmeg and salt.

To finish, cover the artichokes with this béchamel sauce, add grated cheese on top and put the tray in the oven to grill.

4. Artichokes with Serrano ham

Ingredients:

  • 1 kg. of artichokes
  • 3 slices of Serrano ham (not very thin)
  • 1 onion
  • 2 cloves of garlic
  • Half a glass of white wine
  • Water
  • The juice of a lemon
  • Pepper
  • Olive oil
  • Salt

Steps to make the artichokes with serrano ham:

Follow the same steps that we followed in the previous recipe in order to prevent the artichokes from blackening, rubbing the hearts of the artichokes with lemon. Put a drizzle of olive oil in a pan. Chop onion and garlic cloves, and sauté for a few minutes. Cut the slices of ham, add them to the saucepan along with the artichokes. Add salt and pepper, white wine and half a glass of water.

Let it simmer for a quarter of an hour (15 minutes). After this time will be ready.

5.Artichoke infusion

Ingredients:

  • 1 teaspoon artichoke leaves
  • 1 cup of water

Steps to make the artichoke infusion:

Put in a saucepan the equivalent of a cup of water and bring to a boil. Just before the water starts to boil, add the artichoke leaves. Let boil for 2 minutes. After this time turn off the heat, cover and let rest another 3 minutes. Finally sneak and drink.

Images | Market Manager / Lablascovegmenu / jules / Corey Balazowich / Monik Markus

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