“The journey is as important as the destination.”
How to Prepare
Wash the artichokes thoroughly, spreading the leaves a little to make sure there is no dirt in there. Rinse well, turn upside down to drain.
See this artichoke how to prepare for cutting .
Fresh artichokes should be put in a plastic bag, unwashed, and refrigerated. It is best to use them within 4 days of purchase. Cut them right before you cook them.
Low in Saturated Fat and Cholesterol whilst good source of dietary fibre. High in Vitamin B6, K, and C. Magnesium, Potassium, Copper and Manganese.
In Clinical trials there is some association for better cholesterol levels eating artichokes and digestive disorders. Some Artichokes and health benefits
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- 2 Artichoke
- butter flavored cooking spray, 3 seconds
- 1 tsp BBQ seasoning
- Rinse Artichoke under cold water and trim stem to 5cm long. Snip/Trim each leaf with kitchen shears or scissors. Set Artichokes aside.
- Careful when using hot water! In a large glass microwavable container microwave 3 cups of water until boiling (about 5 minutes). Place the Artichokes in the dish of hot water with the stem sitting flat in the water. Cover the Artichokes with an inverted pyrex microwavable bowl. Microwave Artichokes on high for 15 minutes. Artichokes are done when you can easily pierce through the stem with a fork.
- Remove the Artichokes from dish and cool until you can handle. Separate leaves from the choke and place loose Artichoke leaves in a food storage bag. (Save the Artichoke Hearts for another healthy dish).
- Spray butter or garlic flavored cooking spray on Artichoke leaves and sprinkle with your favorite BBQ seasoning. Close bag and shake until leaves are coated. Store in the refrigerator and serve warm or cold with your favorite dip.
- 5 large tender artichokes
- 500g new baby potatoes
- 100g freshly shelled peas
- 100g freshly shelled broad beans
- 1 cup olive oil
- 3 cloves garlic, finely chopped
- 1 cup fresh breadcrumbs
- 2 tsp parsley, chopped
- Remove old and loose leaves form the artichokes. With a sharp knife, cut off the stalk (this will be used later) and remove the fibrous skin. Slice off about 2cm from the top of the artichoke.
- Make the filling by mixing bread crumbs, garlic, parsley and pepper. Place an artichoke in your hands and shake the leaves loose with your thumbs. Place stuffing between the leaves.
- In a large saucepan, place the artichokes upright in the centre. Add potatoes around the artichokes. Put broad beans, peas and artichoke stalks on the top and sprinkle with remaining stuffing. Season with salt and pepper.
- Drizzle olive oil over the top and fill the pan with water – enough to cover the artichokes.
- Bring to the boil and then reduce heat to low, and cook uncovered for about 1 hour. Do not stir, just shake occasionally.
- Serve with fresh crusty bread.
- 2 artichokes
- 90gms breadcrumbs
- 1 handful Parmesan cheese, grated
- 2 tbs parsley, corinder, chopped
- 2 tbs olive oil
- Salt and pepper to taste
- Prepare artichokes wash them.
- Preheat your oven to 190°C
- Press open the leaves leaving them attached so the artichoke resembles a flower. Pull out the small white and purple centre leaves and scrape out the choke which is the fuzzy part with a spoon.
- In a bowl mix the bread crumbs, Parmesan, herbs and oil and season to taste with salt and pepper. Pack the breadcrumb mixture onto the artichoke. Place on a baking dish and bake for 25 minutes or until golden.
- To eat: pull the leaves off and scrape the soft base of the leaf off with your teeth. Eat the rest.