cooking artichokes

Artichokes are not only for snacks, and that can be used in many interesting ways, although many of them are not quite sure how to cook this tasty and nutritious vegetable. Fortunately, cooking artichokes can be cooked in several ways and need little preparation. Can also be stored in the fridge for a week before loosing its freshness.

To prepare cooking artichokes for cooking, washing with cold water and if you have a vegetable brush, use it because it will help remove the film that is naturally produced by the plant. The film must be removed because it will give a bitter taste of the artichoke.

With a sharp knife, cut about an inch from the top of the artichoke thoroughly cleaned and cut the stem about half an inch. If you want to keep the cut artichoke browning during cooking rub some fresh lemon juice before heating.

You can also gently open the "petals" of the artichoke weather to use spices for cooking vegetables. cooking artichokes can be cooked, boiled, grilled, stuffed, made in the microwave or in a slow cooker, stuffing, and of coarse, used in sauces for appetizers.

Artichokes are also ideal for cooking artichokes vegetables meats such as chicken for a wide variety of food filling. Make a simple chicken artichoke bake with ingredients such as tomatoes, mushrooms, olives, white wine and chicken broth.

Alternately, if you have timed, leave the chicken with salt pot and a plate of artichokes. Use boneless chicken breasts, skinless, mushrooms, marinated artichoke hearts, garlic, white wine and your favorite seasonings and simmer for about eight hours and then cooking artichokes serve over pasta of your choice.

Chicken recipe cook and vegetables

What You Need

    six chicken breasts, boneless and skinless, cooking artichokes cut in half
    Salt and black pepper to taste
    two tablespoons unsalted butter
    Onion 1/2 pound, peeled and blanched
    two tablespoons canola oil
    2/3 cup white wine vinegar
    1/3 cup white wine
    one 1/3 cup chicken broth
    2/3 cup diced tomatoes
    eight new potatoes, diced
    January ten ounce can artichoke hearts in water, drained
    Mushrooms 1/3 cup
    two tablespoons cornstarch
    two tablespoons water


1. Put the water in a pan on the bottom rack.

- four cooking artichokes washed and trimmed
- Garlic salt to taste
- Pepper to taste
- Dried parsley to taste
- Extra virgin olive oil

2. cooking artichokes season to taste with salt, pepper and parsley, then drizzle with a little olive oil on top. (The leaves should be thrown open to receive some seasonings.)

3. Place the cooking artichokes in the pan over high heat and let the pressure cooker. Lower heat and cook under pressure for 15 minutes.

Relieve pressure and serve plain or cooking artichokes with mayonnaise cooking artichokes (my favorite).

When you eat cooking artichokes just throw a blanket and enjoy the "meat" to the mayonnaise. Then, while holding the tip of the blade with your fingers, place the artichoke leaf among your teeth and scrape the soft and delicious "meat" of the paper.
                                                
To get to the heart (bottom) of the artichoke, spoon or cut the diffuse and ends with the heart, which is "flesh" and delicious.