Delights of artichokes
The vegetable that many associate very much with France and French cooking is the artichoke. It is grown a lot throughout the Mediterranean area, but can also be grown under protected conditions at our latitudes. Get delicious recipes with artichokes here, or use the enormously decorative vegetable as a table decoration.
ARTICHOKE A´LA TAPAS
To each person:
3 – 4 artichoke hearts, some Parmesan flakes, 5 slices of Parma ham, capers on stem, oil and salt.
Arrange it all decoratively on a few salad leaves and serve with a good piece of bread and a glass of wine.
ARTICHOKE PIZZA
25g yeast, 1 dl water, ½ tsp coarse salt, 1 tbsp grapeseed oil, 3 dl flour, 2 tbsp tomato puree, 1 can artichoke hearts, a little olive, grated cheese, sprigs of rosemary.
Stir the yeast into lukewarm water. Add salt, oil and flour. Mix the dough well. Take it out on a floured board and knead it well. Roll out the dough to a round base of suitable size. Spread a little tomato paste and then grated cheese, sliced artichoke hearts and sliced olives. Sprinkle with some sprigs of rosemary. Bake the pizza in the oven for 15 minutes at 250 degrees.
GRATEN ARTICHOKE
5-6 artichokes, 2 tablespoons breadcrumbs, 1 tablespoon olive oil, 1 tablespoon grated parmesan, ½ onion, broad-leaved parsley, salt, 1 lemon.
Cut out the artichoke hearts and remove the stems. The artichoke hearts are divided into four parts and the stalks are peeled and cut into thin slices. Remember to dip your hands, the knife and the artichokes in lemon water when you cut them. Otherwise they will turn brown. Cook the artichokes until tender in salted water for about 5 minutes. Finely chop the onion and parsley. Make a mixture of breadcrumbs, oil, grated parmesan, onion and parsley. Put the artichokes in an ovenproof dish and put a layer of the cheese mixture on top of them. Let them gratinate in the middle of a preheated oven at 180 degrees, until the gratin is crisp and golden, and serve immediately.
ARTICHOKE CREAM
1 tin of artichoke hearts, 2 cloves of garlic, ½ dl of oil, a little lemon juice, salt and freshly ground black pepper, sun-dried tomatoes.
Drain the artichoke hearts. Mince them with the peeled garlic cloves and oil with a stick blender, in a food processor or in a mini chopper. Season with lemon juice, salt and pepper. Finely dice the tomatoes and add them. Served with a piece of good bread.
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