Braised Artichokes in Oil

Name: Braised Artichokes in Oil
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 4-5s Artichoke; 1 head garlic; 1 piece lemon; Some olive oil; Some salt

by Xiao Dong Niu@kitchen

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

Artichokes are also called artichokes and artichokes. They are native to the Mediterranean region and cultivated in Western Europe. They are used as vegetables. They eat the fleshy part of the fleshy receptacle and the base of the involucre, and have superior nutritional value. It contains cynmarin, asparagine, flavonoids and other substances, which is a valuable health vegetable with high nutritional value.
My sister has an Italian colleague who brought some artichoke seeds. My father tried to plant a few, but he actually planted a few, because it is a perennial herb that is old and blooms every year and eats it every year. Yunnan The climate is very good, and there are still two seasons a year~
The edible part of artichoke is actually its flower bone. The petals link to the receptacle with thick fleshy parts. After the petals are peeled off, the remaining receptacle is the essence of artichoke, which is comparable to the most central part of watermelon. The taste of artichoke is really love, hahaha, I personally think that the taste of artichoke is between potatoes and bamboo shoots. After eating, drink a sip of water, the throat will be very sweet and refreshing~ Use olive oil with a moderate amount Artichokes simmered in garlic are the original way to eat~"

Ingredients

Braised Artichokes in Oil

1. The raw materials are shown in the picture.

2. Break off the older petals on the outside of the artichoke.

3. Cut off the part near the top to make it easier to taste.

4. If the stems of the artichoke are tender, they can be fried together, just peel off the skin.

5. The processed artichokes are soaked in lemon water to prevent oxidation.

6. Peel the garlic and wash.

7. From the pot, add a little olive oil to the hot pot, add garlic and stir fry to get a fragrance after the oil is slightly warm.

8. Add the artichokes and stir fry a few times.

9. Add an appropriate amount of water, and when the water is boiled, change to medium heat, cover and simmer.

10. When about half of the water is left, add the right amount of salt and simmer together, so that the salt flavor can enter the artichokes.

11. Simmer until the water is almost dry and ready to be out of the pot, leave a little soup for dipping when eating.

12. When eating, I break off the leaves, scrape off the white fleshy part with my teeth, and eat while chasing the drama. It’s super cool, haha.

13. The leaves near the inside are tender and can be eaten.

14. Finally, this is the essence. Use a spoon to dig out the fluff as shown in the figure. This part is actually the stamen of the artichoke.

15. The essence part is grandly on stage, and it’s only enough to eat a bite, haha, it’s true love that can give you this part, haha~

16. Artichokes are this product.

17. It really looks like this. This one is in my home yard. It grows two seasons a year~

18. This artichoke is green, and a few others in Taoyuan are purple.

19. Does it look like a Baolian lantern, hahaha~

Braised Artichokes in Oil

Ingredients

Braised Artichokes in Oil

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