The artichoke, a plant with a unique charm and unmistakable flavor, has always been a staple of Mediterranean cuisine. However, what's always a bit puzzling is the amount of waste it produces during preparation. A real shame, considering that this plant, in addition to having a very long life cycle, produces a highly valuable fruit. In short, growing a perfect artichoke requires a lot of time and care.
Food waste is a scourge on our system, and throwing away artichoke parts is not only a sin, but also a misuse of such a versatile ingredient. For example, the leaves that protect the artichoke heart, although beautiful but tough and difficult to eat, are an important ally for our health. Even artichoke stems can be tasty when cooked properly, offering pleasant surprises thanks to their delicate yet intense flavor, almost reminiscent of licorice. The complex structure of the artichoke allows for experimentation with many dishes, not just the heart.
Nutritionally, artichokes are a powerhouse of health benefits, rich in fiber, vitamins, and antioxidants. Thanks to their digestive and purifying properties, regular consumption of this vegetable can help improve liver function and maintain optimal metabolic balance.
Today, we'll explore seven creative ideas for showcasing artichokes in the kitchen, from stem to leaves, offering tips and inspiration for those who want to experiment with this incredible ingredient. For stems, remember to peel them, removing the tough outer layers, before starting to cook them. Here's how to use every part of the artichoke in original and delicious ways, to create tasty dishes and help reduce food waste.
1. Bruschetta With Artichoke Cream and Crispy Bacon
Bruschetta with creamed artichoke stems and pancetta will become your next culinary addiction. Sauté the stems with garlic, removing the core, and after a few minutes, add water. Let it cook, season, and blend everything with fresh cream or cream cheese. Toast some homemade bread, drizzle a couple of spoonfuls of the cream on top, and finish with crispy pancetta or guanciale, sliced into strips.
2. Battered Artichoke Stems
Battered artichoke stems are a great way to serve artichoke scraps at appetizers and buffets. Make a smooth batter with iced sparkling water, flour, and an egg. If you like, you can also add freshly ground pepper and salt. Using tongs, fry in high-oleic sunflower oil. Serve hot with a delicious homemade mayonnaise.
3. Lemon Flavored Artichoke Stems
A quick and tasty side dish, but above all, zero waste: artichoke stems with lemon. Thinly slice the artichoke stems and sauté them in extra virgin olive oil, adding a clove of garlic, core removed. After a few minutes, add parsley, let them finish cooking, cool, and add the lemon sauce. A delicious dish that can be served either as an appetizer or as an accompaniment to an aperitif.
4. Vegetable Broth Using Artichoke Scraps
This broth will drive you crazy: delicious, healthy, and versatile. Sauté the cored garlic and onion in extra virgin olive oil. Add the artichoke scraps. After about ten minutes, cover with boiling water, season with salt, and cook for about an hour over medium heat. Strain everything and save the broth for your risottos, or you can even use it in place of milk in béchamel sauce. You'll have a cream with a thousand uses.
5. Artichoke Stems Risotto (or Pasta)
Who said a good pasta dish with artichokes can only be made with the hearts? The same goes for risotto: the stems, in fact, have a particularly intense flavor and will be appreciated by artichoke lovers. To prepare the pasta, simply sauté the stems with garlic, parsley, chili pepper, and, if desired, a coarsely chopped anchovy, then toss the pasta in the prepared sauce, adding a little of the cooking water. For the risotto, proceed more or less the same way: sauté the artichoke stems, chopped into small pieces, then add the toasted rice and deglaze with white wine. Then proceed as usual, adding vegetable broth until the rice is cooked.
6. Cherry Tomatoes and Artichoke Stems
Another delicious side dish ready in just a few minutes. Slice the artichoke stems into generously sized rounds: sauté them with the shallots. Add water and let it absorb. Top with cherry tomatoes, which should be caramelized on the outside and soft and juicy on the inside. Season with salt and serve with slices of homemade bread. Alternatively, you can use the sauce as a pasta sauce, but in this case, don't let the broth dry out too much and add plenty of basil.
7. Artichoke Herbal Tea
When you cut off the artichoke tips to extract the hearts, don't throw them away: put them in a dehydrator, or dry them naturally, and store them in the pantry. They can keep for up to a year (if kept away from moisture) and can be used as a base for your artichoke herbal teas. A diuretic drink rich in important (and cleansing) nutrients for our body.
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