Recipes with easy and healthy artichokes

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Beans with artichokes

Ingredients:

approx. 2 cups kidney beans soaked overnight 6-8 artichokes 4 tablespoons olive oil 1 onion 1/2 Italian red pepper 1 cinnamon stick 1 star anise 1 teaspoon cumin (whole seed) 1/4 teaspoon oregano 1/4 teaspoon turmeric 1 teaspoon salt 2 cloves 2 sun-dried tomato halves 1/2 cup crushed tomato 1 tablespoon soy sauce

Preparation:

Prepare the artichokes by removing the hard leaves, the tip and the interior fluff. In the pressure cooker, heat the oil over medium heat. Chop the onion and brown it in the oil. When it takes on a little color, add the chopped pepper, cinnamon, anise, cumin, oregano, turmeric, salt, cloves and dried tomatoes and fry it all together for 3-4 minutes. Turn the artichokes upside down and allow them to lightly brown. Add the crushed tomato and soy sauce and stir well. Let it reduce for 2-3 minutes, stirring occasionally. Add the drained beans and mix. Add enough water to cover everything well (but not to exceed the limit of the pot). Close the pot and turn up the heat. When it starts to whistle, put it over low heat and let it cook for 20 minutes. Take it off the heat and let it cool down. Open the pot and check that the beans are done (if there is a little left over, you can close it and put it on the heat again ). If you like them with less broth, put it on the heat uncovered and let it reduce a little. Serve it hot.

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​Cider artichokes

Ingredients:

6 artichokes2 tablespoons of olive oil1 glass of artisan cider2 bay leaves1 teaspoon of smoked paprikasalt to taste

Preparation

Peel the artichokes and leave only the core and a small piece of the stem. Steam them for 20 minutes or until they are tender. In a saucepan or wide pot, heat the olive oil over medium heat together with the bay leaves. Put the artichokes and when they start to brown a little add the cider and let it reduce over medium heat for about 10 minutes. There should be a little liquid left but not dry. You can add water or more cider if it stays dry.Add the smoked paprika sprinkling it, and a little salt, and cook it for 3-4 more minutes so that it takes on the flavor.Serve them hot or cold.

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crispy fried artichokes

Ingredients:

4 artichokes 1 lemon mild olive oil salt flakes (for texture)

Preparation:

Peel the artichokes, removing the outer leaves and the stem (leave only 1-2 cm of stem). Also remove the tip, which will be very tough leaves. Rub the cut parts with the halved lemon. Cut the artichokes into wide slices, lengthwise (you will get 3-4 slices). Heat oil in a large nonstick skillet over medium-high heat. When hot add slices that fit. The oil has to cover them, at least, up to half. Let them fry 3-5 minutes on each side, until golden brown, and remove them to a wire rack to drain the oil. Serve them with salt flakes on top and half lemon to season to taste.

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Roman style artichokes

Ingredients:

6 artichokes the juice of 1/2 lemon 1/2 lemon to rub the artichokes 1 bunch of parsley 1 small bunch of mint or mint 2 cloves of garlic 3-4 tablespoons of olive oil 100 ml of white wine salt and pepper

Preparation

First fill a bowl with cold water and the lemon juice. Cut the artichokes by less than half, widthwise, and remove all the outer leaves until you reach the most tender ones. Cut the stem to about 2 cm long. Rub the cut part of the artichoke with lemon. Open it carefully and remove the fluff with a knife or a teaspoon. Leave the artichokes in the water with lemon. Chop the parsley, mint and garlic and mix them in a bowl. Add a pinch of ground black pepper and salt. Take out a large saucepan or pot and add 3-4 tablespoons of olive oil, just enough to coat the bottom with a thin layer. Take each artichoke and add the herb mixture in the center , where we had removed the fluff, and between the leaves. Do it with your hands, it’s easier. Put the artichokes upside down in the pot and put it over medium-high heat. Let it brown for a couple of minutes. Add the white wine, a little salt, pepper and, if you have any leftover herb mixture, too, everything to the pot. Add 1 glass of water, put a lid on it and let it cool down. simmer 20-30 minutes, until artichokes are tender. Serve fresh or cold, as a side dish or as an appetizer.

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artichoke pesto

Ingredients

6 canned artichoke hearts60 g pine nuts2 cloves of garlic2 tablespoons of olive oila small bunch of fresh basil (about 12 leaves)1 tablespoon of debittered brewer’s yeast or nutritional yeast1 tablespoon of lemon juicesalt and pepper to taste

Preparation

Wash the artichoke hearts and drain them very well. Dry them with kitchen paper or a cloth. Chop them with the blender but without making them puree, so that they remain small pieces. Transfer them to a bowl. Put the pine nuts and garlic in the blender and chop them too. Mix them with the artichokes in the bowl. Chop the basil and add it to the bowl. Add the rest of the ingredients and mix it well. Taste it and add salt if you see fit. Use it within 3 days maximum.

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Steamed artichokes with spiced oil

Ingredients

6-8 medium artichokes 4 tablespoons olive oil 1/4 teaspoon cumin (whole seed) a couple of cloves 1 cardamom 1 sprig of cassia 1 star anise 1 small sprig of rosemary 1/2 clove of garlic 1/2 teaspoon sweet paprika pinch of salt

Preparation:

Prepare the artichokes by removing the tough outer leaves, the tip and the interior fuzz.Steam them for 20-25 minutes, until they are very tender.Remove them to a tray or a serving plate.While the artichokes are cooking, place them in a small saucepan the oil with the rest of the ingredients except the paprika and salt, over medium heat. When they have been toasting for a couple of minutes and are well aromatic, remove it from the heat. When serving, strain the oil through a fine strainer and pour it over the artichokes. Sprinkle with paprika and salt.

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artichoke pate

Ingredients:

4 artichokes cooked very tender 1/2 cup peeled almonds a handful of cashews 1/2 garlic clove 1 tablespoon tahini 1/4 teaspoon parsley (fresh: 1 teaspoon chopped parsley) 1/4 teaspoon salt Water to taste

Preparation:

Making this vegetable pate is very easy.

Put the artichokes with the almonds and cashews in the blender and beat it well until there are no pieces left. Add the rest of the ingredients and, without stopping beating, add water little by little, until it has the consistency you want. You can add other herbs and spices to taste. Transfer it to a closed container and leave it in the fridge for at least a couple of hours before serving so that it is fresh.

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Mediterranean style artichokes

Roman artichokes with a few touches.

Ingredients:

6-8 artichokes 1 bunch of parsley (40-50 grams) 6-8 mint leaves 3-4 basil leaves 1/4 teaspoon of oregano 1 half of dried tomato (hydrated in hot water) 1 young garlic pinch of black pepper 2 tablespoons olive oil olive1/4 teaspoon salt

Preparation:

Chop the parsley, mint, basil, dried tomato and garlic sauce and put them…