Artichokes are rich in antioxidants, diuretics, purifiers, detoxifiers. And above all, very good. Their season runs from May to June, so it’s time to fill up on them now, choosing fresh artichokes and therefore firm to the touch, with closed tips and intact stems. Finally, to cook them in one of the many recipes available, traditional or not. Here we prefer to turn to some great Italian classics renewed by the simple addition of an extra ingredient.
Ingredients for 4 people: 320 g of pasta, 6 artichokes, 200 g of diced smoked bacon, 200 g of ricotta cheese, 2 shallots, Evo oil to taste, salt and pepper.
Method: remove the outer leaves of the artichokes and the tips, divide them in half, remove the inner “beard”, cut them into wedges and put them in water and lemon to prevent them from turning black. Finely chop the shallots and fry them briefly in a drizzle of extra virgin olive oil. Add the drained artichokes and cook for about 10 minutes over medium heat, gradually adding a little water in case they dry out too much. On the side, brown the bacon in a small non-stick pan, without adding fat, and then add it to the artichokes. While the pasta is cooking, put the ricotta in a bowl and dilute it with a ladle of cooking water, pepper and mix. Drain the pasta al dente, put it in the pan with the artichokes, add the ricotta cream and sauté the pasta for a couple of minutes, stirring to mix all the ingredients.
Ingredients for 4 people: 400 g of Carnaroli rice, 400 g of mixed mushrooms (also frozen), 6 artichokes, 1.5 liters of vegetable broth, 1 glass of white wine, 1 clove of garlic, 50 g of butter,
to taste salt, pepper, Evo oil, chopped parsley, grated Parmigiano Reggiano.
Method: remove the outer leaves of the artichokes and the tips, divide them in half, remove the inner “beard”, cut them into wedges and put them in water and lemon to prevent them from turning black. Clean the mushrooms and cut them into not too small pieces. In the pan where you will cook the risotto: brown the agio without peel in 4 tablespoons of oil, then remove it. Add the artichokes and mushrooms, salt and pepper and deglaze with two tablespoons of wine. Lower the heat, cover and cook for about 15 minutes over low heat, stirring occasionally. Put artichokes and mushrooms in a bowl, without cleaning the pot: turn the heat back on, add the rice and toast it in the same oil used previously, stirring. Pour in the wine, let it completely evaporate and gradually add the hot broth, stirring. In the last two minutes add mushrooms, artichokes and a ladle of broth. Finally: turn off the heat and stir in the butter and Parmigiano Reggiano. Leave to rest for a couple of minutes, sprinkle with chopped parsley and serve.
Ingredients for 4 people: 4 chicken thighs (with skin), 4 artichokes, 400 g of potatoes, 2 sprigs of rosemary, 2 cloves of garlic, 100 ml of dry white wine, to taste Evo, salt, pepper, vegetable broth.
Method: peel the potatoes, cut them into quarters, blanch them for two minutes, dry them and finally put them in a pan. Season with salt and oil, add the garlic and rosemary. Sprinkle the chicken with the wine, then arrange it in the pan, add salt and drizzle with a drizzle of oil. Bake at 200° for about 40 minutes. In the meantime, prepare the artichokes: remove the outer leaves and the tips, divide them in half, remove the inner “beard”, cut them into wedges and put them in water and lemon to prevent them from turning black. Drain and brown in a drizzle of oil with a poached clove of garlic. Season with salt and cook basting occasionally with the hot vegetable broth until they are softened. When the chicken and potatoes have cooked for 40 minutes, add the artichokes to the pan and bake for another 10 minutes. The potatoes must be golden brown and the artichokes lightly au gratin.
Ingredients for 4 people: 4 artichokes, salt to taste and Evo oil. For the mustard and lemon sauce: 1 lemon, 1 tablespoon of mustard, 4 tablespoons of Evo oil. salt and pepper to taste. For the garlic sauce: 1/2 lime, 1 clove of garlic, 3 stalks of fresh parsley, 150 g of Greek yoghurt, salt and pepper to taste.
Method: remove the stems and outer leaves of the artichokes, cut off the tips, open the center and remove the beard using the tip of a knife and a teaspoon. Put in water acidulated with lemon juice so that they do not blacken. Steam, stem-side up, until soft, about 20 to 40 minutes. Prepare the sauces. For the garlic one: squeeze the lime, peel the garlic clove and chop it finely. Finely chop the parsley. Mix all ingredients with yogurt. Salt and pepper. For the mustard sauce: Squeeze the lemon and mix with the mustard and olive oil. Salt and pepper. Serve the artichokes warm or cold, seasoned with salt and Evo oil, accompanying with the sauces.
Ingredients for 4 people: 6 squids, 4 artichokes, 2 cloves of garlic, olive oil, to taste Evo oil, salt, pepper, white wine, chopped parsley, vegetable broth.
Method: remove the outer leaves of the artichokes and the tips, divide them in half, remove the inner “beard”, cut them into wedges and put them in water and lemon to prevent them from turning black. Also clean the squid: detach the tentacles from the sacs, remove the “bone” and the eyes placed in the center of the tentacles. From the sacs, remove the innards and cartilage. Finally, peel the squid, rinse them under running water, pat dry and cut them into slices. Brown a clove of garlic in 3-4 tablespoons of oil. Add the well-drained artichokes and stew for about 5 minutes, adding vegetable broth as needed. Add the squid and cook for about 15 minutes, blending with the white wine. Season with salt and pepper, sprinkle with chopped parsley and serve warm.
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Source: Vanity Fair
I’m Susan Karen, a professional writer and editor at World Stock Market. I specialize in Entertainment news, writing stories that keep readers informed on all the latest developments in the industry. With over five years of experience in creating engaging content and copywriting for various media outlets, I have grown to become an invaluable asset to any team.
