As Peel artichokes - artichokes

We are in Holy week and you know that it is time of artichokes, beans and peas so today will see as Peel and cut an artichoke (also called globe) so that you do not have any problem in the preparation of any recipe that takes this ingredient.

Before going into task is important at the time of purchase that we choose the artichokes with the leaves well firm and tight. The size is not the most important although obviously the larger the largest artichoke it will be his heart (the Centre of the artichoke) which is the richest with the stem. In addition to artichokes stuffed must choose large artichokes.

In the next picture you can see two types of artichokes, on the left with purple streaks in the huerta de Chiclana (brings them me a neighbor) and the right hand, slightly larger, is where you will find more easily in supermarkets. By the way, there are artichokes much larger than the of the photo that serve well for cooking.

Fill once we have the artichokes at home what we have to do before that nothing is preparing a large bowl (where fit peeled artichokes) and fill it with water (not out it much because then we get the artichokes). Cut a lemon in half and squeeze it in the bowl with water, when they are well squeezed also adds the two halves of lemon to the water. We do this to avoid that the artichokes are rusting and matching black.

Once we have our pileup with water and lemon ready we will Peel the artichokes. Look at the next photo.

What we have to do is the following:

The first thing we see is the artichoke learns with his tail and all the leaves without manipulating.Below we see an artichoke that we have started you with hands outside of the artichoke leaves. We will do this until that appear the most tender leaves (less green and more yellowish).Then with a knife Peel the corner (so do not throw that it is very rich, just peel it) and we look at the base of artichokes removing harsh areas between the tail and leaves.Finally cut a piece of the tip of the tail (which is usually dry and Brown) and cuts off the top of the leaves of a single court. You will have to remove between one third and half depending on the tips of the leaves that are green.Now put in the bowl with water and lemon so that will not rust and we moved on to the next artichoke. Repeat until you have all the lists artichokes.

At this time the artichokes are ready to cook but depending on the use you give perhaps you want to give them a few cuts as the next picture.

In the image we see several things:

The first thing we see is a simple cut in the base of the artichoke. If you want to do artichokes stuffed with and you want the base settles well you paste you a cut and ready. But you do not throw corner which is very rich and use it also in the recipe.We then see an artichoke that has cut in half lengthwise and then in half again. You can use this Court for stews with artichokes as artichokes with peas and broad beans or artichokes with meat.Then we see the artichoke cut in quarters and the last picture you can see an area that I have highlighted in red where the Lint of artichokes. If kitchens artichoke (in stew, boiled, etc) I have no qualms about leaving this lint, well stewed is not noticed at all. But If for example you use these rooms to make fried battered artichokes then perhaps better will you remove the lint with a spoon or knife.

When it comes to peel the artichokes (to remove the leaves with the hands) insurance which you will enter the doubts about how many remove will be... too many? ... they will be few? don't worry if at first you take away any less, the only thing is that to eat them, you will find that there are leaves that simply you can not eat and will not have no choice but to remove them from the mouth (sure that ever happened). Because if it happens you that already know that the next time you have to remove some leaves. By the way, there are who do not precisely like the artichokes for this inconvenience, but if the you pelas well and leave the claritas (as in the photos) will be tender tender and you will not have any hits

I think that that is enough to get us into flour with artichoke recipes, I believed that I it would not time to publish a recipe until after Easter and promised a new recipe of torrijas this Good Friday but in the end here have a very popular for these dates recipe - > artichokes with peas and broad beans