Artichoke is an amazing vegetable that can be not only food, but also a beautiful bouquet. Buy artichokes with long legs and, before cooking, leave them in a vase for a day to admire their beauty. Their shape and colour have inspired and continue to inspire a lot of chefs, artists, photographers, designers. How about the iconic Artichoke chandelier, created by Paul Henningsen in the middle of the last century? Even if you cut an artichoke not lengthwise, but across, it will still remain incredibly beautiful. And when you fully admired the beauty of the artichoke, you can cook it, for example, with this recipe from our school.
Artichoke is an amazing vegetable that can be not only food, but also a beautiful bouquet. Buy artichokes with long legs and, before cooking, leave them in a vase for a day to admire their beauty. Their shape and colour have inspired and continue to inspire a lot of chefs, artists, photographers, designers. How about the iconic Artichoke chandelier, created by Paul Henningsen in the middle of the last century? Even if you cut an artichoke not lengthwise, but across, it will still remain incredibly beautiful. And when you fully admired the beauty of the artichoke, you can cook it, for example, with this recipe from our school.- Prep time: 10 minutes
- Cook time: 45 minutes
- Serves: 2-4
- Difficulty: easy
- Course: appetizer
- Cookware: scissors, knife, whisk
- Cuisine: French
Ingredients
- 4 medium artichokes
- 3 cloves of garlic
- 1 bay leaf
- ¼ lemon
- freshly ground black pepper
- salt
For the cream sauce:
- 50 g butter
- 50 ml dry white wine
- 30 g parmesan, grated
- zest of 1/6 lemon
- 1 clove of garlic, grated
For the mustard sauce:
- 1 tbsp Dijon mustard
- 2 tbsp balsamic vinegar
- 2 tbsp olive oil
- salt
Cooking method
Step 1
Use scissors to trim dry leaves from artichokes, if there are any. Cut off the sharp ends of the leaves and the top.
Step 2
Pour water into a saucepan, add salt, bay leaf, garlic, and lemon. Bring to boil, reduce heat to medium, and add artichokes to the saucepan. Simmer uncovered for 30-45 minutes, until tender. The artichokes are ready when the leaves break away easily. Take out the artichokes, drain the liquid, turning them upside down. Divide the artichokes into leaves, the edible parts of the artichoke are the core and the light area at the base of the leaf.
Step 3
Make the creamy sauce. Pour wine into a saucepan, bring to boil, reduce heat and, whisking constantly, add butter in small pieces. Whisk the sauce until smooth and remove from heat. Add parmesan, lemon zest, and garlic to the sauce and stir. Serve the sauce warm, dipping the edible part of the artichoke in it.
Step 4
Make the mustard sauce. Pour vinegar, oil into a small bowl, add mustard and salt. Whisk until smooth. Serve the sauce warm, dipping the edible part of the artichoke in it.
My tips and tricks:
My friend Anastasia bakes everything that can be baked so as not to boil it 😊 This is her variant of artichokes: heat the oven to 160˚C, take a baking dish with high sides, peel the artichokes as usual and put them in the baking dish. Place a bay leaf and a clove of garlic cut in half in each artichoke. In a small container, mix 150ml olive oil, 150ml dry white wine, salt, and pepper. Pour the mixture into the centre of each artichoke so that it fills the space between the leaves. Wrap the dish tightly in foil so that you don’t lose steam during baking. After 35 minutes, check: the artichokes are ready when the leaves break away easily.
- 4 medium artichokes
- 3 cloves of garlic
- 1 bay leaf
- ¼ lemon
- freshly ground black pepper
- salt
- For the cream sauce:
- 50 g butter
- 50 ml dry white wine
- 30 g parmesan, grated
- zest of ⅙ lemon
- 1 clove of garlic, grated
- For the mustard sauce:
- 1 tbsp Dijon mustard
- 2 tbsp balsamic vinegar
- 2 tbsp olive oil
- salt
- Use scissors to trim dry leaves from artichokes, if there are any. Cut off the sharp ends of the leaves and the top.
- Pour water into a saucepan, add salt, bay leaf, garlic, and lemon. Bring to boil, reduce heat to medium, and add artichokes to the saucepan. Simmer uncovered for 30-45 minutes, until tender. The artichokes are ready when the leaves break away easily. Take out the artichokes, drain the liquid, turning them upside down. Divide the artichokes into leaves, the edible parts of the artichoke are the core and the light area at the base of the leaf.
- Make the creamy sauce. Pour wine into a saucepan, bring to boil, reduce heat and, whisking constantly, add butter in small pieces. Whisk the sauce until smooth and remove from heat. Add parmesan, lemon zest, and garlic to the sauce and stir. Serve the sauce warm, dipping the edible part of the artichoke in it.
- Make the mustard sauce. Pour vinegar, oil into a small bowl, add mustard and salt. Whisk until smooth. Serve the sauce warm, dipping the edible part of the artichoke in it.