The question of how to prepare artichoke bottoms is wondered by those who want to make an artichoke dish. The fleshy part of the bottom of the artichoke is called the lower part of the artichoke. Artichoke is a tall plant and a related species of Mediterranean thistle, but it is also cultivated in other parts of the world. Hard, sharp green leaves, densely piled with gray-green background or gray-green background. The fleshy base of the leaves and the fleshy middle or heart of the artichoke are the most edible parts of the plant. The lower part has a delicate consistency and delicious artichoke heart aroma. Like the heart, the base can be used as a seasoning for sandwiches, snacks or salads, and other side dishes. One of the generally asked questions is how to cut artichoke hearts. But before this question, let's look at how to choose an artichoke and how to turn an artichoke.
Be Careful: How Should You Choose An Artichoke?
First, check the weight of the artichoke. Fresh and healthy artichokes should be firm. Remove the artichoke from the chimney and check its weight. You may need to compare it with other artichokes to make sure it is a good weight for small artichokes. It may be as delicious as large artichokes, but they are not that heavy. Therefore, be sure to consider the weight of the baby's strain. With other artichokes. Next, check the leaves of the artichoke. If the artichoke feels that its size is heavy, check the leaves below. Healthy, fresh artichokes have very dense green leaves. Some leaves may also have a purple tint, but please avoid this. All have brown hints. Do not buy artichokes, fragile, sprinkled, dried, chopped, fluffy, or chopped artichokes.
Then, squeeze the artichoke leaves. If the artichoke looks heavy and the leaves are healthy, use the squeak test to make sure you have chosen a good artichoke. Put the artichokes in your ears and pinch the leaves with your fingers. You will hear the creaking, artichokes are very fresh, so they are easy to buy. Healthy artichoke leaves are squeaky because they are still very crispy. For the question of how to prepare artichoke bottoms, it is necessary to know the types of artichokes.
What Types Of The Artichoke Is The Best?
Artichoke varieties are divided into two categories: spherical and rectangular. Both have the same taste and texture and have the same growing demand. For fillings, spherical or round varieties are usually used, while elongated varieties are used as garnishes. Baby Anzio is the smallest artichoke variety, only 5 cm in diameter. The strain is harvested earlier, giving it a sweet, nutty, caramel-like taste. It is mainly grilled or fried with garlic, butter, or olive oil. Big heart artichokes grow without thorns and produce dense buds 3 to 5 cm wide. It has a large meat base and weighs about one pound. It goes well with Parmesan soup. Castle artichoke is light green and round, rich in B vitamins, potassium, calcium, and antioxidants. Steam or boil with sauce. It also helps lower blood pressure and indigestion.
Chianti is 4 to 5 inches wide and has a pomegranate flavor on the leaves. It is an Italian variety related to Roman artichokes. Sun-dried tomatoes and cheese taste the best! Green globe artichokes are the most common artichokes, with wide dark green buds and light purple hues. Green artichokes are ideal for salads, very suitable for spicy and aromatic dishes. Also, this is the best type of artichoke. Now let's come to the question of how to turn an artichoke.
How To Turn An Artichoke?
First, place the artichoke on the cutting board so that the stem sticks out of the edge of the counter. Use your left hand to firmly press the artichoke on the cutting board, grab the stem with your right hand and push it away to break the stem. Some chefs recommend that you simply cut the stems to specific lengths. When you break the stem, some of the hard, inedible threads will peel off the ground. The picture below is a picture of the stem attached to the base after being broken from an artichoke. Then, starting from the lower leaf, bend the leaf outward at a time to get it away from the artichoke, and then take it out. Try to bend the paper and tear it about a quarter to half an inch from its joints. For artichokes, when you tear off the entire leaf, you will pull part of the artichoke pulp at the bottom of each leaf.
Keep breaking the leaves until you see half of the light yellow leaves. Cut the artichoke where the leaves begin to fade. It is located one centimeter above the base. Then, take the tip of the kitchen knife and trim off the remaining dark green on the stem and around the artichoke. To remove the dark green paint from the stem, hold the artichoke with your left hand so that the stem moves inward. Starting from the end of the stem, in a gentle downward motion, cut the stem and bottom of the artichoke into dark green until the leaves intersect the artichoke. Then start cutting the remaining dark green. Rotate the artichoke from the base and cut it open with the tip of a paring knife, as if to peel an apple. So how to cut artichoke hearts?
How To Cut Artichoke Hearts?
If you want to cut multiple artichokes, squeeze half of the lemon into a large bowl of ice water. You put the cut artichokes in this container so that they do not brown when working with others. First, chop the artichoke leaves and place them in a large empty bowl. When you reach the yellow petals, just scramble them and wipe the exposed surface with the other half of the sliced lemon. Be careful when entering the pink center of the artichoke leaf. There are spikes at the end of the inner lobe. Pull them out. You need to cut through the narrowest layer of the heart to get a suffocating reception effect without cutting off too many delicious hearts. Once the fluffy choke fails, spread thinly sliced lemons over the exposed core. Rotate the artichoke and cut it, cutting off only the hard green part, leaving a light green underneath, and rubbing with lemon. Finally, cut off the outer layer of the stem, and then cover the whole heart with lemon again. The answer to the question of how to prepare artichoke bottoms is below.
How To Prepare Artichoke Bottoms?
Remove the outer leaves of each artichoke until they snap off at the root. Keep removing the leaves until you reach the light yellow, light yellow, delicate inner leaf cone. Use a sharp knife to cut everything except one inch of the stalk. Cut the cone of the inner leaf to a position where it intersects the base. Throw them away, but if necessary, let the outside leave steam. Cut off the stem and base with a knife, removing the dark green part if necessary. Cut the stem and base in half. Use a melon spoon or spoon to scoop out the fluffy wood and thorny leaves, and then throw them away. Soak the chopped artichokes in lemon water immediately to avoid browning. How to turn an artichoke and after other questions, it is also wondering how this vegetable is eaten.
How To Eat An Artichoke?
Many people are a little afraid of artichokes, but just try it and you can turn new artichoke consumers into experts. Please follow the steps below to achieve the artichoke nirvana. Artichokes can be eaten hot or cold. immediately. Dip the bottom of the petals in soy sauce or ghee; pull the prongs to remove the soft fleshy parts of the petals. Discard the remaining petals. Continue until all petals are removed. Spread the fluffy center around the base; the bottom or core of the artichoke is completely edible. Cut into small pieces. Then, dip into the sauce. Now that you have learned the answer to the question of how to cut artichoke hearts, have you wondered where you can get artichoke bottoms? Gourmet 212 allows you to reach artichoke bottoms in the fastest way possible.