I ate my first artichoke during a semester abroad in Dijon in Burgundy. I was still very young. The restaurant was very elegant. I had heard a lot of artichokes. I had eaten any yet. So I ordered one as a starter L'Artichaut et sa vinaigrette . Love at first sight, it was not at first. The waiter put one of these huge Breton artichokes to myself and to a dip. As I sat there and did not know what to do. As you eat the thing then? So I took my courage and asked the waiter for tuition. With a friendly "Pardon Mademoiselle," he pulled a sheet from the Riesenartischocke, dipped it in the vinaigrette and suckelte it. "Comme ça" he said .... Whether the tide then he disappears into his apron pocket, had escaped me.
That was the beginning of a great gastronomic say we love. Whenever it goes into the season, I eat artichokes. In all variations. Long after the small green or green-purple artichokes have replaced large Breton from my plate. They taste aromatic and can be more to do with the little ones. They are really wonderful for a small, refined food, fine as a starter, they can be sliced just fry in oil or burned up in a tortilla, a vegetable stew to enrich it with fish or meat stew with poached egg, meat or fish filling and when they are quite young even eat it raw ...
The absolute highlight is the artichokes are cooked in the embers of the domestic fireside. Before they are proposing in with the tip lightly on the table so that they open, scattered coarse sea salt and olive oil drips into the interior. Then they come into the fire. After a good 20 or 30 minutes they are done. Removing the coal-black outside and enjoy the wonderful smoky taste sweet and aromatic interior of the artichoke.
artichokes à la Barigoule from Provence
16 small artichokes
4 carrots 1 bunch green onions 4 garlic cloves
1 lemon 1 bunch fresh thyme
salt and freshly ground black pepper ½ l
Provençal white wine
clean artichokes as described above. Do not remove the stem, but thin peel. Peel garlic. Scrape carrots. Onion, garlic and carrots cut into slices. Heat olive oil in a wide
pot. Onion and garlic in hot oil, fry for 2-3 minutes. Artichokes next to each other to do so. Thyminastengel distribute it. Pour in wine and water, until the artichokes are just barely covered. Salt and pepper. Cover and simmer about 25 minutes. Then remove the lid and boil over high heat the liquid until it is almost syrupy.
can artichokes à la Barigoule eat hot and cold.
From Lea Linster this fine recipe for a salad with artichokes and cherry tomatoes. She takes this salad to prefer the small, pointed, purple artichokes from Nice.
tomato-artichoke salad Lea Linster
8 small, violet artichokes
4 tablespoons olive oil 12 black olives with core
1 bunch arugula
A few leaves of red oak leaf lettuce
100 g cherry tomatoes
For the vinaigrette: 4 tablespoons mild olive oil
salt and freshly ground pepper 1 lemon juice
1 piece Parmesan cheese
Arttschocken brush and prepare as described above. The natural gem in half size or quarter them. Heat olive oil in a pan. Artichokes in the hot oil on all sides until golden brown. Remove and place on paper towels.
While the roast artichokes, cherry tomatoes, put in boiling water, rinse and peel cold. In the frying oil pan of the artichokes for 2-3 minutes.
olives in half and remove seeds.
wash lettuce, spin dry and a plate spread. Artichoke and olive spread on it. Cooked tomatoes and arugula on top. Drizzle with olive oil and Zitronensfat. Sprinkle with Maldon salt and fresh pepper geahlenem. planing to taste a little Parmesan wafer-thin about it.
with crusty baguette or freshly baked bread, this salad tastes best.
From Andalusia comes this recipe for artichokes with a poached egg filled. They like to eat as tapas in the Andalusian bars.
artichokes stuffed with poached egg
4 larger artichokes
4 eggs 1 egg yolk possibly quail lyre
2 lemons
cumin
mint leaves and fresh thyme
white wine vinegar olive oil
salt and pepper
water with salt and the juice of a lemon to a boil. Prepare the artichokes as usual. Remove the stem. Cook in the water about 20 minutes. Remove and place with the top down in a sieve, so that everything runs out of water. Remove the cooking water.
the egg yolks and the juice of the other lemon into a bowl and mix well. Season with salt and cumin. Then gradually suppressed after 8-10 tablespoons olive oil until a thick, creamy sauce.
The artichoke water and bring to a boil again. Add 3-4 tablespoons white wine vinegar. The eggs one carefully into a ladle open and slide into the water to boiling. 2-3 min can be drawn. Then turn over once and cook another 1-2 minutes. herausnehemn With a slotted spoon and place short on kitchen paper.
the prepared artichokes on top open with your fingers. Each a poached egg-laying in the hole. Drizzle with the mayonnaise. Sprinkle with fleur de Sal, thyme leaves and chopped mint. Serve warm.
