Artichoke
Artichoke: a versatile vegetable that adds freshness, colour and texture to both raw and cooked dishes.
What it offers and why to use it
Artichoke: a versatile vegetable that adds freshness, colour and texture to both raw and cooked dishes. Wash, dry and remove the inedible parts. Uniform cutting improves cooking; it can be eaten raw if appropriate, roasted, sautéed, steamed or stewed.
Vegetable flavour that changes with maturity and becomes sweeter and more concentrated when roasted or fried.
From shopping to cooking
Choose
When buying artichokes, look for firm pieces of uniform colour, healthy skin and no bruising, deep wrinkles, mould or watery areas.
Store
Store whole and dry in the vegetable drawer; wash only just before using. Once cut, refrigerate well covered and consume within a few days.
Prepare
Wash, dry and remove the inedible parts. Uniform cutting improves cooking; it can be eaten raw if appropriate, roasted, sautéed, steamed or stewed.
How to make the most of it
Good pairings
Pairs well with olive oil, garlic, onion, tomato, cheese, eggs, cereals, pulses and fresh herbs.
How to substitute it
If you don't have artichokes, substitute with a similar vegetable in terms of moisture and texture, adjusting the cooking to avoid making the dish soggy or dry.
Recipes with artichoke
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