Asian Online Recipes (Cooking Guide)
Asian Online Recipes -Cooking Guide

About Artichokes

About Artichokes

Formerly from the Mediterranean however right now grown primarily in California, artichokes are the buds of a big thistle within the sunflower species. The actual edible parts consist of the base of the green leaves, the soft inner heart, and the base of the choke itself. Artichoke months are at its peak from March to May.

To choose artichoke, rub it using your fingers and listen properly. If it's tender, the leaves will squeak. A hollow and also dried out sound signifies a tough, overdeveloped heart. Hold the artichoke in the palm of your hand. Tender artichokes possess a heavy, solid feel. Those with more mature and harder chokes will certainly feel light and less significant simply because they have started to dry out. Remember that size does not matter. Size is an indicator of where an artichoke grew on the plant, not its age or tenderness. Big ones grow near the top of the plant while smaller ones sprout from the sides of the stalk. And look kindly on artichokes with brownish streaks or marks. These marks are referred to as the "kiss of the frost" and frequently indicate a delicious nutty flavor.

For storage, retain raw artichokes in a plastic bag in the coldest area of the fridge. They should last for at least one week if stored in this manner. When cleaning, plunge artichokes up and down in a sink filled with cold water to disengage all dirt trapped between the leaves. To steam, put the artichokes, stem end up, in a steamer basket set over three inches of boiling salted water. This process gets steam to the leaves faster. Cover and cook until tender, about fifteen minutes for baby artichokes and up to forty five minutes for big ones.

To test for doneness, simply tug on one of the leaves. If it comes off easily, the artichokes is ready to consume. Strain by setting the artichokes upside down on a rack. Allow it to stand for a few minutes prior to serving.

If you are cooking artichoke stems, peel off and cook in salted, acidulated water. Although often thrown away, artichoke stems can be as tender and tasty as the heart.

Artichokes may be served with wine but nevertheless, wine lovers concur that artichokes can easily spoil the taste of a fine wine since it can make other food taste sweeter. Experts suggest bypassing wine whenever eating a wholesome dose of artichokes. If, on the other hand, you have your heart set on it, pick a white wine with high level of acidity to balanced out the sweetening effect.

To avoid discoloration, only use stainless steel kitchen knives or scissors whenever cutting artichokes. Carbon knives result in discoloring. Promptly rub the cut surfaces with freshly squeezed lemon juice, or perhaps keep cut artichokes in acidulated water till you decide to cook them. To cover uncooked and cut artichokes until cooking time, make use of parchment paper or plastic cover, but not aluminum foil. To cook, make use of stainless steel, nonstick, or enamel-coated pots and pans. Avoid cooking artichokes in cast-iron or aluminum pots, because these materials will discolor artichokes. Additionally, add fresh lemon juice, vinegar, or white wine to the cooking water.

In order to speed cutting and cooking, break each artichoke facedown against a kitchen counter. This will likely loosen the leaves and spread them apart slightly, making the leaves easier to cut. It also enables heat to penetrate the inside of the artichoke quicker. Artichokes could possibly be cooked using microwave oven or to pressure steam. To microwave, cut the artichokes, wrap each firmly in microwaveable plastic material, and set up in a circle on a carousel or plate. Microwave four to six big artichokes on high power until the stem ends can be simply pierced with a fork or small knife, about fifteen to twenty minutes. Increase or decrease the time according to the size and quantity of artichokes. If pressure-steaming, put the artichokes, right side up, in a basket in a pressure cooker. Add a few inches of water, lock on the top, and heat to high pressure. Pressure-steam at high pressure for ten minutes for large artichokes and seven minutes for medium. Release the steam immediately.

Interesting Fact about Artichokes :
Consuming artichokes produces a chemical effect in the mouth which causes other foods or beverages taste sweeter. This is because of a substance called cynarine, that stimulates the sweetness receptors on our own tongue. Since artichokes have this effect, you ought to serve them on their own or to match them with neutral-tasting foods like pasta.

More Cooking Guide

Copyright © 2003-2023 Asian Online Recipes. All rights Reserved.

All trademarks are the property of their respective owners.

Contact Us | Terms of Use | Privacy Policy