Artichokes
28.01.16
All the recipes in this section are the result of experience, creativity and... word of mouth by Eleonora Berto, a daily presence at the “El Tamiso” store under the Salone in Padua. The ingredients are all from organic farming and the doses are approximately for four people.
BASIC PREPARATION OF ARTICHOKES
PROCEDURE: Remove the leaves from the stem, the hardest leaves of the 'calyx' and the filamentous part of the stem, then top the calyx of the thorny part and, possibly, with a teaspoon, remove the central part from the 'hay' or 'barbetta'... ALL THIS must be kept for some preparations that we will describe later.
“BITTERSWEET” SALAD
INGREDIENTS: 3 raw artichokes (thorny or theme or violet varieties), 1 piece of late red chicory, a handful of almonds, extra virgin olive oil, salt, a lemon.
PROCEDURE: Prepare the artichokes as indicated in the “basic” preparation. Cut them in half and slice them thinly with a knife. As they are cut, pour them already into what will be the dressing. Wash and dry the chicory. Chop or slice the almonds. Dressing: squeeze the lemon juice, add a little salt, a few teaspoons of oil and mix with a fork. Make up the salad by adding the chicory leaves, the seasoned artichokes and garnish with the almonds.
ARTICHOKE HEART IN PINZIMONIO
INGREDIENTS: 3-4 raw artichokes (thorny or theme or violet varieties), an orange, a lemon, a clove of garlic, a few mint or parsley leaves, salt, pepper, extra olive oil.
PROCEDURE: Clean the artichokes as indicated in the “basic” preparation. Slice the orange and lemon, shred the mint (or parsley), mix with salt, pepper and oil and leave to macerate for 20-30 minutes. After this time, filter everything by squeezing well so that the citrus fruits and mint release the juice and aroma. Divide each artichoke into 4-6 wedges (with the stalk). Serve on cups or plates accompanied by artichoke hearts with citrus dressing.
STUFFED ARTICHOKES
INGREDIENTS: n. 4 cooked artichokes (Romanesco-violet-theme variety), 2-3 slices of homemade bread, a clove of garlic, a bunch of parsley, salt, extra olive oil, a little water.
PROCEDURE: Prepare the artichokes as described in the “basic” preparation. Soak the bread with a little water and crumble it, season it with a few spoons of extra olive oil and chopped garlic and parsley, a pinch of salt. Cut the stem of the artichokes and place them, in pieces, in the pan. Open the artichoke and let the seasoned bread penetrate between the leaves and the center, then place them in the pan with the stalks. Put 3-4 tablespoons of water and a dash of oil. Cook, with lid, for 20- 30 minutes over low heat. If necessary, place in the oven for browning (10 minutes).
ARTICHOKES IN BATTER
INGREDIENTS: 6 artichokes, 70 g soft wheat flour type 0 (or 80/90 g rice flour), about 60 ml of water, salt, oil for frying. Mix the flour with the water, the doses are absolutely 'indicative'. The batter should not be too liquid, in any case it should be left to rest, preferably in the refrigerator, for at least 30 minutes. After this time, the batter must be mixed and, if necessary, a teaspoon of flour is added if necessary. Prepare the artichokes as described in the “basic” preparation. Divide each artichoke into 4 or 6 wedges while also keeping a small piece of stem and immerse each clove in the batter. Dip immediately in the hot oil and sauté them until golden brown (a few minutes). Salt at the end and serve immediately.
RECIPES WITH LEFTOVERS
INGREDIENTS: everything removed from artichoke preparations (EVERYTHING!).
PROCEDURE: Wash and place everything in a pot. Cover with cold water and cook with a covered pot. Boil 5-10 minutes and turn off. After about 15 minutes, filter the liquid part and keep it aside. The entire vegetable part, on the other hand, must be passed through a vegetable mill... obtaining a “cream” that will be used to season pasta and risotto or other delicious preparations.
VITABELLA
As indicated above, boil everything that has been removed from the artichokes, filter everything to obtain only the liquid part, squeeze a little lemon and consume during the day.
RAGU' AND CREAM FOR DRESSINGS
Remove the filamentous part from the artichoke stalks, cut them into rings and cook them over high heat with a thinly sliced shallot in a little oil and salt. Pass the boiled parts of the artichoke with the vegetable mill (as indicated above), thus obtaining a cream and removing only the filamentous part that will remain. Mix the two preparations and use as a dressing, adding other spices as desired.
BASIC PREPARATION OF ARTICHOKES
PROCEDURE: Remove the leaves from the stem, the hardest leaves of the 'calyx' and the filamentous part of the stem, then top the calyx of the thorny part and, possibly, with a teaspoon, remove the central part from the 'hay' or 'barbetta'... ALL THIS must be kept for some preparations that we will describe later.
“BITTERSWEET” SALAD
INGREDIENTS: 3 raw artichokes (thorny or theme or violet varieties), 1 piece of late red chicory, a handful of almonds, extra virgin olive oil, salt, a lemon.
PROCEDURE: Prepare the artichokes as indicated in the “basic” preparation. Cut them in half and slice them thinly with a knife. As they are cut, pour them already into what will be the dressing. Wash and dry the chicory. Chop or slice the almonds. Dressing: squeeze the lemon juice, add a little salt, a few teaspoons of oil and mix with a fork. Make up the salad by adding the chicory leaves, the seasoned artichokes and garnish with the almonds.
ARTICHOKE HEART IN PINZIMONIO
INGREDIENTS: 3-4 raw artichokes (thorny or theme or violet varieties), an orange, a lemon, a clove of garlic, a few mint or parsley leaves, salt, pepper, extra olive oil.
PROCEDURE: Clean the artichokes as indicated in the “basic” preparation. Slice the orange and lemon, shred the mint (or parsley), mix with salt, pepper and oil and leave to macerate for 20-30 minutes. After this time, filter everything by squeezing well so that the citrus fruits and mint release the juice and aroma. Divide each artichoke into 4-6 wedges (with the stalk). Serve on cups or plates accompanied by artichoke hearts with citrus dressing.
STUFFED ARTICHOKES
INGREDIENTS: n. 4 cooked artichokes (Romanesco-violet-theme variety), 2-3 slices of homemade bread, a clove of garlic, a bunch of parsley, salt, extra olive oil, a little water.
PROCEDURE: Prepare the artichokes as described in the “basic” preparation. Soak the bread with a little water and crumble it, season it with a few spoons of extra olive oil and chopped garlic and parsley, a pinch of salt. Cut the stem of the artichokes and place them, in pieces, in the pan. Open the artichoke and let the seasoned bread penetrate between the leaves and the center, then place them in the pan with the stalks. Put 3-4 tablespoons of water and a dash of oil. Cook, with lid, for 20- 30 minutes over low heat. If necessary, place in the oven for browning (10 minutes).
ARTICHOKES IN BATTER
INGREDIENTS: 6 artichokes, 70 g soft wheat flour type 0 (or 80/90 g rice flour), about 60 ml of water, salt, oil for frying. Mix the flour with the water, the doses are absolutely 'indicative'. The batter should not be too liquid, in any case it should be left to rest, preferably in the refrigerator, for at least 30 minutes. After this time, the batter must be mixed and, if necessary, a teaspoon of flour is added if necessary. Prepare the artichokes as described in the “basic” preparation. Divide each artichoke into 4 or 6 wedges while also keeping a small piece of stem and immerse each clove in the batter. Dip immediately in the hot oil and sauté them until golden brown (a few minutes). Salt at the end and serve immediately.
RECIPES WITH LEFTOVERS
INGREDIENTS: everything removed from artichoke preparations (EVERYTHING!).
PROCEDURE: Wash and place everything in a pot. Cover with cold water and cook with a covered pot. Boil 5-10 minutes and turn off. After about 15 minutes, filter the liquid part and keep it aside. The entire vegetable part, on the other hand, must be passed through a vegetable mill... obtaining a “cream” that will be used to season pasta and risotto or other delicious preparations.
VITABELLA
As indicated above, boil everything that has been removed from the artichokes, filter everything to obtain only the liquid part, squeeze a little lemon and consume during the day.
RAGU' AND CREAM FOR DRESSINGS
Remove the filamentous part from the artichoke stalks, cut them into rings and cook them over high heat with a thinly sliced shallot in a little oil and salt. Pass the boiled parts of the artichoke with the vegetable mill (as indicated above), thus obtaining a cream and removing only the filamentous part that will remain. Mix the two preparations and use as a dressing, adding other spices as desired.
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27. 01. 16
27.01.16
Carrots
All the recipes in this section are the result of experience, creativity and... word of mouth by Eleonora Berto, a daily presence at the “El Tamiso” store under the Salone in Padua. The ingr...
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