This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
How to prepare purple artichokes
The small purple artichokes, which are more tender than the larger green ones, are almost entirely edible. But they need to be prepared in a particular way. Here is how to do this fairly easily.
20 min.
Easy
0.55 €
1 artichoke
2 IngredientsLast modified on: February 26th 2016
For 1 artichoke, you will need:
- 1
1 purple globe artichokes - 2
½ lemon - Total weight: 165 grams
Times for this recipe
Preparation: 15 min.
Resting: 5 min.
All in all: 20 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 4 min.
Begin by pulling the leaves off the stalk and from around the raw artichoke.
You can do this by hand...
You can do this by hand...
Stage 2
...or with a knife. The important thing is to break the leaves off at the base, leaving only the tender part. The rest of the leaf should be discarded.
Turn the artichoke as you work...
Turn the artichoke as you work...
Stage 3
...until you reach the very tender leaves in the centre.
Stage 4 - ⌛ 1 min.
Cut off the remaining leaves.
Stage 5
Then trim off the end of the stalk.
Stage 6 - ⌛ 2 min.
Peel the stalk, using a vegetable peeler, working upwards towards the base of the artichoke.
Stage 7
Once again, turn the artichoke as you work.
When you have peeled it all round, the artichoke is ready.
When you have peeled it all round, the artichoke is ready.
Stage 8
Plunge it immediately into a bowl of cold water with a little lemon juice added or a pinch of vitamin c.
This is to stop the artichoke turning brown, as it will oxidize very quickly.
This is to stop the artichoke turning brown, as it will oxidize very quickly.
Stage 9 - ⌛ 5 min.
Bring a large pan of salted water to the boil and tip in the artichoke hearts. Leave to cook until the bases are tender (a knife blade should go through them easily). This will take about 5 minutes.
Stage 10 - ⌛ 5 min.
Remove from the cooking water and plunge into the cold water to stop the cooking.
Stage 11 - ⌛ 2 min.
Once cooled and drained, you can use the artichokes whole or cut into pieces, depending on your recipe.
Stage 12
This short video will take you through all the steps again.
Remarks
Even better than lemon juice for the soaking water, use vitamin C if you can.
Keeping: Several days in the fridge in a sealed container.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 2 RDI=1 % | 10 RDI=1 % | 0 | 70 RDI=3 % | 280 RDI: 3 % |
| Per 100 g | 1 RDI=1 % | 8 RDI=1 % | 0 | 40 RDI=2 % | 170 RDI: 2 % |
How much will it cost?
- For 1 artichoke : 0.55 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Purple globe artichokes
Like these other recipes: Artichokes with beef, Poivrade artichoke Salad, Salad greens and small omelette, Purple artichokes in a cheesy gratin, Penne with purple artichokes, ... See them all 15
Lemon
Like these other recipes: Fish terrine with spinach and tomatoes, Spaghetti Carbonara, Avocado and smoked salmon terrine , Cantucci, Strawberry brunoise in a dessert-wine sabayon, ... See them all 129
Other recipes you may also like
Roquefort sauce
This is an ideal sauce to make when you have been cooking meat, as it uses the juices left in the pan, but there's a tip for making it without meat juices. December 19th 2010219 K4.9 25 min.
Pork chops in the oven
To cook a pork chop well, without it drying out, one of the best methods is to cook it in two stages: start by pan-frying, then finish in the oven. This recipe adds flavour with mustard and thyme, with the cooking juices deglazed and reduced before serving. August 16th 2015327 K3.5 25 min.
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after cooking. March 21th 2017439 K3.5 15 min.
Clarified butter
This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline. June 21th 2017485 K4.2 2 hours 15 min.
You should not beat egg yolks at high speed to start with
You should not start beating egg yolks and caster sugar at high speed, because this splashes drops of egg yolk against the sides of the bowl, which then go hard as they dry. February 21th 2011101 K 24.5
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-03-01)
Note: We'll never share your e-mail address with anyone else.
Follow this recipe (as 13 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
The 4 comments already posted on this recipe