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.
Last modified on: February 26th 2016
Keywords for this recipe:PreparingPurple artichokeHowtoFor 1 artichoke, you will need:
- 1
1 purple globe artichokes - 2
½ lemon - Total weight: 165 grams
How long does it take?
Time required for this recipe:
| Preparation | Resting | Start to finish |
|---|---|---|
| 14 min. | 5 min. | 19 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
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.
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?
Source
Home made.
This recipe uses (among others)
 | Purple globe artichokes: You can check-out other recipes which use it, like for example: Warm salad of potatoes and purple artichokes, Poivrade Artichoke Salad, Harvest Gratin, Gratin of purple artichokes, Purple artichokes in a cheesy gratin, ... All |
 | Lemon: You can get more informations, or check-out other recipes which use it, for example: Citrus syrup, Eggs "en cocotte" with spinach, Tartine du pêcheur , Little caramelized peach tarts, Flognarde, ... All |
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Your 4 comments or questions on this recipe
- Because they are rather hard and not very pleasant in the mouth.Posted by jh may 16th 2021 at 19:21 (n° 4)
- You are the only person I’ve ever seen discard the “leaves” of an artichoke. Why don’t you eat them?Posted by Anonymous may 16th 2021 at 00:53 (n° 3)
- When it became apparent that my artichoke plant was a purple and not a globe, I had no idea what to do with these. Thank you for the details in explaining the steps. I did find that I needed to double the cooking time.Posted by Karen june 6th 2020 at 23:34 (n° 2)
- Thank you so much for a very clear and helpful step-by-step. The photos were really great and we enjoyed some delicious purple artichoke as a result. After boiling, we just added olive oil, capers and lemon juice. So good!Posted by Anonymous may 6th 2013 at 01:07 (n° 1)
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