5 easy and delicious recipes with artichoke

Look at how to transform this nourishing ingredient into irresistible dishes

Versatile and sophisticated, the artichoke has gained more and more space in Brazilian kitchens, in particular for its nutritional benefits. Rich in fiber, antioxidants and vitamins, it facilitates digestion, strengthens the immune system and contributes to the health of the liver. As if this were not enough, its unique taste makes it the protagonist of entrances, salads and main dishes, perfect for any meal.

With this in mind, so we have selected 5 easy and tasty recipes that show how to include this ingredient in a practical way in everyday life!

Artichoke risotto

Ingredients

• 1 cup of tree rice
• 2 tablespoons of olive oil
• 1 peeled and chopped onion
• 2 peeled and chopped cloves of garlic
• 1/2 cup of dry white wine
• 1 l of hot vegetable broth
• 1 cup of cooked and chopped artichoke hearts
• 2 tablespoons cheese grated Parmesan
• 2 tablespoons of butter
• Rooms and black pepper ground to taste
• Chopped parsley to finish

Methods of preparation

In a pan, heat the olive oil over medium heat. Add the onion and brown until it is transparent. Add the garlic and mix for a few seconds. Add the tree rice and brown quickly, wrapping the cereals in olive oil. Pour the dry white wine and mix until it evaporates.

Gradually add the vegetable broth, stirring constantly and waiting for the liquid to dry before putting more. When the rice is creamy e al denteAdd the artichoke and the mix. Turn off the fire, put the butter and Parmesan and mix to incorporate. Season with salt and black pepper. Serve sprinkled with parsley.

Rocket salad with artichoke

Ingredients

• 2 cups of tea rocket leaves Washed and dried
• 6 Coat and half -cut artichoke funds
• 8 dry tomatoes cut into stripes
• 10 Balls of Mozzarella Bufalo
• 2 tablespoons of olive oil
• 1 tablespoon of balsamic vinegar
• Rooms and black pepper ground to taste

Methods of preparation

On a plate, arrange the rocket leaves that form the base of the salad. On the leaves, distribute the artichoke, the dried tomato and the buffalo mozzarella balls. In a container, mix olive oil, balsamic vinegar, salt and black pepper. Sprinkle the salad with the sauce and then serve.

Artichoke lasagna

Ingredients

Lasagna

• 200 g of pasta for pre -cooked lasagna
• 2 chopped artichoke hearts
• 1 cup of grated mozzarella
• 1/2 cup of grated Parmesan
• 1 tablespoon of olive oil
• 1 clove of peeled and chopped garlic
• Rooms and black pepper ground to taste

White sauce

• 2 tablespoons of butter
• 2 tablespoons of wheat flour
• 500 ml of milk
• 1 pinch of nutmeg
• Rooms and black pepper ground to taste

Methods of preparation

Sauce

In a pan, melt the butter over medium heat. Add the flour and mix for 1 minute. Gradually add the milk, always mixing with a Fouet To avoid lumps. Continue to mix until it thickens. Season with salt, black pepper and nutmeg. Turn off the heat and set aside.

Lasagna

In a pan, heat the olive oil over medium heat. Add the garlic and brown. Add the artichoke and the season with salt and black pepper. Cook for 3 minutes and turn off the heat. In a refractory, distribute a thin layer of white sauce and arrange the leaves of the pasta above. Cover with part of the artichoke and mozzarella. Repeat the layers until it fills the entire container, finishing with the white sauce. Sprinkle with Parmesan and bake in a preheated oven at 180 ° C for 25 minutes. Serve later.

Meat stew with vegetables and artichokes

Ingredients

• 600 g of beef
• 2 tablespoons of olive oil
• 1 peeled and chopped onion
• 2 peeled and chopped cloves of garlic
• 2 peeled and sliced carrots
• 2 peeled and cubed potatoes
• 4 Funds of Carciolo cut into pieces
• 1 tablespoon of tomato sauce
• 1 bay leaf
• 1 teaspoon of sweet paprika
• Rooms and black pepper ground to taste
• 1.2 l of meat broth
• Chopped parsley to finish

Methods of preparation

In a pan, heat the olive oil over medium heat. Add the meat and brown everywhere. Add onion and garlic and brown until it is soft. Add the tomato sauce, carrots, potatoes, sweet paprika and bay leaf. Season with salt and black pepper. Cover with the broth, reduce the heat and cook until the meat is tender. Add the artichoke funds and cook for another 10 minutes. Turn off the fire and finish with the parsley. Serve later.

Roast artichoke with herbs and lemon

Ingredients

• 4 artichokes
• 3 tablespoons of olive oil
• 1 juice lemon
• 1 teaspoon of thyme
• 2 peeled and chopped cloves of garlic
• Rooms and black pepper ground to taste

Methods of preparation

Cut the artichokes halfway towards the length and, with the help of a spoon, remove the central fibrous part. Put them on a plate, with the cut part facing upwards and season with the lemon juice. In a container, mix the olive oil, garlic, thyme, salt and black pepper. Distribute the sauce over the artichokes and cover with an aluminum sheet. Bake in a preheated oven at 200 ° C for 25 minutes. Remove the aluminum paper and cook for another 10 minutes. Serve later.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.