Cooking artichokes just right, the trick to do it in a moment and effortlessly

Total: 7 min Diners: _-

Cooking artichokes with this method that I am going to tell you about is something much easier than many of you probably think and something highly recommended to enjoy them in all their splendor now that they are in full season.

Ingredients

Artichokes

Salt

That yes, that the rest of the year we can find frozen artichokes and canned, but for my taste these preserves, in order that the artichoke does not darken, abuse of lemon and that makes the vegetable is too acidic both to enjoy alone and for use as part of many recipes.

How to cook artichokes without turning them black

.The compound that prevents oxidation is ascorbic acid, or what is the same, vitamin C, which is not only present in lemon, but we can also find it in the rest of citrus fruits such as oranges, in fruits like kiwi or in aromatic herbs such as parsley.

So, if we want to cook the artichokes already cleaned without them getting ugly or acidic, a very efficient way to do it is to submerge them in a bowl with cold water and a good bunch of parsley. During cooking, whether it is a brief blanching prior to freezing as if they are going to cook completely to consume them, leave a sprig of fresh parsley in the water.

The trick to cook artichokes in the fastest way

This is the simplest, fastest and easiest way, as it allows us to obtain cooked artichoke hearts, without symptoms of oxidation and without adding any antioxidant ingredient.

What, how is this possible? Well very easy, one option is to cook the artichokes whole in salted water, without removing the hard leaves from the outside and without making any cuts. In this way, the hearts will be cooked protected by the outer leaves and when they are tender we will only have to wait for them to cool to remove the inedible parts, which is much easier than when the artichoke is raw.

But the trick of the almond trick is that, if we are in a hurry, we can reduce the time to only 7 minutes if instead of cooking them in a pot we put them in a bowl and put them in the microwave at maximum power. In this way, the outer leaves of the artichoke themselves will be a kind of papillote that prevents the juices inside the artichoke from evaporating so the artichoke cooks in its own liquid preserving all the flavor.

How to choose, how to preserve and how to cook artichokes

With both methods we will have perfect artichoke hearts that we can freeze, preserve them in oil, or use them in other recipes such as salads or to give the final touch to a rice. Speaking of rice, the broths resulting from cooking this vegetable are great for rice, as they leave an incredible flavor.

Some recipes to enjoy the artichoke season

9 photos

Nine easy recipes with artichokes to take advantage of the season

Mer Bonilla

.p id=”paragraph_9″>(Click twice on the image to see the recipes)

As you can see, this is a very versatile ingredient, although it looks especially good in rice dishes and combines great with savory ingredients such as ham or anchovies.

And you know, if you like anchovies and want to share your favorite recipes with us, upload them to Facebook or Instagram and tag us.