Few things are more unpleasant in the kitchen than preparing artichokes and the reality is that, although we love this two-season vegetable, peeling it and cooking it—and paying for it—can choke you down more than once.
The drama is not only that we have to choose the best specimens so that we try to have as much meat as possible (which is not guaranteed by size), but also Do not buy artichokes that are about to go badbecause the traditional little hair that they have inside will go further.
In addition to a certain complexity in peeling and in conservation —let’s try not to resort to the trick of water with lemon so that they do not oxidize, as they give too much flavor—, the artichokes have a significant loss which makes them a not so valued element in the kitchen.
If we begin to remove its particular outer ‘ribs’, we will see that from an artichoke we can finally be left with only 30% of its edible weight between removing the stem (or polishing it) and those hard, outer leaves that protect it.
Fortunately, the popular chef Karlos Arguiñano already explained in the mid-90s in his book The menu of each day, edited by RTVE and Ediciones del Serval, how take advantage of the toughest artichoke leaves and that, at least, the loss of this popular vegetable, very common in the cuisine of the banks of the Ebro, is not so abundant.
The recommendation of the cook from Beasain indicates that let’s use this type of leaves to enhance the broths (It can be a chicken broth, a vegetable broth or a meat broth) since it will give a lot of flavor and will allow us not to spend more money than necessary in this type of preparation.
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