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.
388,140 14.3/5 for 93 ratings
Grade this recipe: Last modified on: February 26th 2016
For 1 artichoke, you will need:
- 1
1 purple artichoke - 2
½ lemon - Total weight: 165 grams
How long does it take?
Time required for this recipe:
Keeping: Several days in the fridge in a sealed container.
| Preparation | Resting | Start to finish |
|---|---|---|
| 14 min. | 5 min. | 19 min. |
At what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain 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.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 66 Kcal or 276 Kj | 3 gr | 14 gr | 0 gr |
| 3 % | 1 % | 1 % | 0 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 40 Kcal or 167 Kj | 2 gr | 8 gr | 0 gr |
| 2 % | 1 % | 1 % | 0 % |
| Per artichoke | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 66 Kcal or 276 Kj | 3 gr | 14 gr | 0 gr |
| 3 % | 1 % | 1 % | 0 % |
How much will it cost?
- For 1 artichoke : 0.55 €
Source
Home made.More recipes?
This recipe uses (among others) | Purple artichoke: You can check-out other recipes which use it, like for example: Poivrade Artichoke Salad, Leek and artichoke tart à la piémontaise, Mushroom and artichoke omelette, Penne with purple artichokes, Harvest Gratin, ... All |
| Lemon: You can get more informations, or check-out other recipes which use it, for example: Pear and lime meringue pie, Stewed apple (compote), Artichoke hearts forestier , Multicoloured cucumber-tomato salad, Pesto, ... All |
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