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
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
Change these quantities to make:
Change measures:
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=2 % | 280 RDI: 2 % |
| Per 100 g | 1 RDI=0 % | 8 RDI=1 % | 0 | 40 RDI=1 % | 170 RDI: 1 % |
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: Harvest Gratin, Gratin of purple artichokes, Poivrade artichoke Salad, Roast pork with sage, cooked in a bag., Penne with purple artichokes, ... See them all 15
Lemon
Like these other recipes: Spaghetti with smoked salmon, Raw beetroot mousse with walnuts, Ham and endives au gratin, Sausage mushroom and cheese crumble, Vol-au-vent, ... See them all 119
Other recipes you may also like
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 2017456 K4.2 2 hours 15 min.
Sweetcrust pastry (pâte sablée)
Sweetcrust pastry is one of the basic pastry of French patisserie, used in many tart and cakes recipes, but it can also be rolled out and cut into biscuits, delicious with tea or coffee. This recipe is given for those who have a mixer (Kenwood, KitchenAid or other), but it can also be done with your...July 1st 2019476 K 24.4 35 min.
Sugar syrup
This syrup is mainly used as a basis for all sorbet recipes, which consist of this syrup and fruit pulp, but it can be also used to soak biscuits for example, or for fruit salads.February 21th 2011744 K3.5 8 min.
How to cook hard-boiled eggs properly
A hard-boiled egg is properly cooked when: shell is not broken, white and yolk are firm, yolk is only yellow with no traces of green around it. Here are some tips to make this easy.November 4th 20131.37 M 65 1 hour 30 min.
You should not add raisins to recipes dry
Used straight from the packet raisins are too dry and hard.February 21th 2011257 K4.1 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-11-24)
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