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🍽️ Properly preparing large, medium, and small artichokes

514 kcal · 30 min · 4 servings

Ingredients

• 4 artichokes
• 1 lemon (juice)
• 8 artichokes
• 0.5 organic lemon (in slices and juice)
• 12 artichokes
• lemon juice
• 4 tbsp olive oil
• 1 garlic clove
• 100 ml dry white wine
• salt
• pepper (from the mill)

Instructions

1. 1. Break off the tough stem from large artichokes.
2. 2. Pull off the dry outer leaves.
3. 3. Cut off the top third of the leaf tips with a sharp knife.
4. 4. Immediately drizzle the cut surfaces with lemon juice to prevent browning.
5. 5. Add some lemon juice to a large pot of boiling salted water.
6. 6. Place the artichokes into the water.
7. 7. Simmer covered for 30 to 40 minutes until tender.
8. 8. Check for doneness: The leaves should be easy to pull out.
9. 9. Cut off the top third of the tough leaves from medium artichokes.
10. 10. Remove the outer leaves.
11. 11. Peel the soft, edible part of the stem.
12. 12. Quarter the vegetable.
13. 13. Carefully remove the inedible bristles (choke) under the leaves using a small knife.
14. 14. Place the pieces immediately in lemon water.
15. 15. Cook them in water or broth for about 10 minutes.
16. 16. Marinate them as desired in a spicy herb chili sauce.
17. 17. Cut off the tough leaf tips from tender, small artichokes.
18. 18. Remove the stem base if desired.
19. 19. Remove the outer leaves.
20. 20. Quarter the tightly closed buds.
21. 21. Immediately drizzle them with lemon juice.
22. 22. Pat the prepared artichokes dry.
23. 23. Slowly fry them in hot oil with peeled, sliced garlic cloves for about 5 minutes.
24. 24. Deglaze with white wine.
25. 25. Season with salt and pepper.

Nutrition per serving

• kcal: 514
• Protein: 44 g · Fett/Fat: 12 g · Carbs: 49 g