![\"Artichoke\"](\"https:\/\/www.neuropool.com\/wp-content\/uploads\/2008\/07\/Artischocke.jpg\" "\\"Artichoke\\"")
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The artichoke is a vegetable that is mostly only known by name, and although it is often available in supermarkets, it is not yet very common in our cuisine.<\/p>\n
The artichoke is not actually a vegetable, but a flower. What we eat is the flowering part of a plant that can grow up to 2 metres high and belongs to the composite family, as do daisies and endives, for example.<\/p>\n
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The thistle-like plant has a large purple-coloured flower and, in addition to being used in the kitchen, it has long been known as a medicinal plant.<\/p>\n
The artichoke originally comes from northern Africa, it has already been visualised in Egyptian tombs and its cultivation soon spread across the entire Mediterranean region and also across large parts of Europe and America.<\/p>\n
The plant needs a warm climate, without the risk of frost, which is why the cultivation areas in Europe are mainly in Italy, Spain and southern France.<\/p>\n
To select the best artichokes for the kitchen, you should press them a little at the bottom wide part to check whether a slight crunching sound is produced, as this means that the artichokes are fresh. If they do not crunch, they may be soft and spoilt on the inside.<\/p>\n
The best place to store them is in a closed container or bag in the fridge, as they oxidise quickly in the air and turn black.<\/p>\n
The condition of the outer leaves also gives an indication of whether the artichoke is fresh; they should still be relatively firm but show some movement.<\/p>\n
There is one more thing to bear in mind before you start working with artichokes in the kitchen: you will quickly get discolouration on your fingers and under your nails, as the artichoke contains a dark pigment in its juice, so it is advisable to wear gloves to prevent discolouration.<\/p>\n
Not all parts of the artichoke fruit are edible. The outermost leaves of the flower remain hard and woody even after cooking, which is why the artichoke is defoliated almost down to the heart and the stem is also removed.<\/p>\n
The artichoke heart is considered a real delicacy and can be added to salads in vinegar, but you can also prepare fabulous vegetable dishes with the artichoke.<\/p>\n
To do this, remove the outer dark leaves from the artichoke and trim the tops of the leaves so that only the more tender leaves and the heart remain. The stalk is cut off just below the flower.<\/p>\n
Rub the artichoke you have just treated with half a lemon to protect it from oxidising in the air, and place it in cold water with a little lemon juice until you are ready to cook it.<\/p>\n
Now put them in boiling salted water and cook for about half an hour until they are done. Then drain the water.<\/p>\n
Now you can toss the pre-cooked artichokes briefly in a pan with some fried bacon and pur\u00e9ed tomatoes, for example, and season with salt and pepper.<\/p>\n
The artichoke does not always have to be pre-cooked, but can be cooked in the pan with other vegetables if enough liquid, e.g. vegetable stock, is added.<\/p>\n
First fry the onions and garlic, then add halved artichoke hearts and some vegetable stock, or simply water and possibly a few bay leaves, simmer for a quarter of an hour and then add other vegetables, e.g. potatoes and cauliflower, or tomatoes and mushrooms, which are cooked together. Finally, you can season the dish to taste and sprinkle with a little parsley.<\/p>\n
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Die Artischocke ist ein bei uns zum gr\u00f6\u00dften Teil nur namentlich bekanntes Gem\u00fcse, das zwar in den Superm\u00e4rkten oft erh\u00e4ltlich ist, aber noch nicht besonders h\u00e4ufig in unserer K\u00fcche vorkommt. Es handelt sich bei der Artischocke eigentlich nicht um ein Gem\u00fcse, sondern um eine Blume.\u00a0 Was wir essen, ist der Bl\u00fctenteil einer Pflanze, die bis […]<\/p>\n","protected":false},"author":1,"featured_media":348,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_thumbnail_id":["348"],"_fgj2wp_old_id":["154"],"rank_math_focus_keyword":["die artischocke und wie man sie zubereitet"],"rank_math_analytic_object_id":["3330"],"rank_math_internal_links_processed":["1"],"_trp_automatically_translated_slug_en_GB":["the-artichoke-and-how-to-prepare-it"]},"categories":[5],"tags":[],"class_list":["post-349","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-essen-und-trinken","entry","has-media"],"_links":{"self":[{"href":"https:\/\/www.neuropool.com\/en\/wp-json\/wp\/v2\/posts\/349","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.neuropool.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.neuropool.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.neuropool.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.neuropool.com\/en\/wp-json\/wp\/v2\/comments?post=349"}],"version-history":[{"count":0,"href":"https:\/\/www.neuropool.com\/en\/wp-json\/wp\/v2\/posts\/349\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.neuropool.com\/en\/wp-json\/wp\/v2\/media\/348"}],"wp:attachment":[{"href":"https:\/\/www.neuropool.com\/en\/wp-json\/wp\/v2\/media?parent=349"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.neuropool.com\/en\/wp-json\/wp\/v2\/categories?post=349"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.neuropool.com\/en\/wp-json\/wp\/v2\/tags?post=349"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}