Natoora Italian Mammole Artichokes 2 per pack
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- Brands: Natoora
Wash before use.
"There artichokes are amazing stuffed with a mixture of parsley, mint and garlic, then cooked upside down in a pot with some vegetable stock.
If you are stuffing the artichoke: 1. Remove the tough outer leaves. 2. With a very sharp knige, cut the top so that you are left with the tender part only. 3. Cut the stalk leaving only 4cm. 4. Put the artichoke upside down and press it down with your hand so that the leaves will separate (you will need to stuff them later, this way you can access the center of the artichoke). 5. Put them in a bowl with cold water and the juice of a lemon (to prevent discolouration). You can then stuff with a mixture of parlsey, mint and garlic and cook upside down in some vegetable stock until tender. If you prefer to use only the heart, 1. Tear off the outer leaves (be careful of any spikes) until you reach leaves that are a lighter shade.
2. Peel and trim the stalk, leaving about 15cm.
3. Cut the artichoke horizontally, using a sharp knife, to remove the upper parts of the remaining leaves.
4. Slice lengthways in half or quarters if you prefer.
5. If there is a hairy choke, scoop it out with the knife or a spoon.
6. Put in acidulated water to prevent discolouration.
7.You can now cook the heart as you prefer - try it braised, sliced thinly and sautéed, steam or boil."
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