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The Artichoke
The artichoke (Cynara scolymus) is a vegetable belonging to the Asteraceae family.
Origin and Processing:
The artichoke is a plant particularly suited to the Mediterranean climate, which requires a dry summer and a mild, rainy winter. For this reason, Apulia is among the top regions dedicated to its cultivation.
Primarily harvested in the countryside of Apulia, Sicily, and Sardinia, the artichokes are first cooked in water at 92°C and then cleaned and stripped of their outer leaves using special machinery. Once only the heart of the plant is obtained, it is cut into small wedges, which are then processed for canning or bottling.
The main goal of the processing is to extract only the heart of the plant, which is the richest and most flavorful part.
Nutritional Properties:
With low fat and carbohydrate content, the artichoke is a fundamental product for all types of diets. Rich in minerals and vitamins, its main beneficial property is the presence of cynarin, an important polyphenol for liver health and digestion.
It is particularly recommended for those with high cholesterol or diabetes and is a boon for health.
Artichokes are among the vegetables richest in fiber, which is very important for intestinal microflora and digestion. They contain insulin, a blood sugar modulator: for this reason, they are often recommended for those with diabetes. Additionally, they are rich in B vitamins, essential for the proper functioning of cellular metabolism, vitamin C, useful for strengthening resistance to infections, and vitamin K, great for bone health.
Artichokes enrich our bodies with calcium, phosphorus, magnesium, copper, iron, sodium, and especially potassium.
Artichokes are an excellent aid for liver activity: they protect it by reducing its workload and promoting cell regeneration. They also have detoxifying effects, useful in diets for natural weight loss or recommended after a period of poor dietary habits. They are also beneficial for the skin: they help combat the formation of impurities in oily skin, including acne.
How to Consume Them:
ARTICHOKES RISOTTO
RECIPE FOR 2 PORTIONS
INGREDIENTS: RICE 180g, ARTICHOKES 100g, GORGONZOLA 70g, WINE VINEGAR ½ cup, ONION ½ , EXTRA VIRGIN OLIVE OIL 10g
1. Prepare a vegetable broth and keep it warm.
2. In a pan with high sides, put the extra virgin oil and the thinly chopped onion. Then leave to dry on low heat. Now add the artichokes in small pieces.
3. Add the rice. Toast for a few minutes, add the wine and let it evaporate. Now add the broth, little by little and leave to cook, adding more as soon as the first one has been absorbed.
4. Reduce the gorgonzola into small pieces and, when the rice has reached the desired level of cooking, add it
5. Turn off the heat and stir well until the cheese have completely melted. Plate and serve this tasty and creamy risotto with artichokes and gorgonzola.
Enjoy your meal!
雅枝竹意大利飯
2人份量食譜
材料：意大利米 180克，雅枝竹100克，哥根蘇拿芝士 70克，酒醋 ½ 杯，洋葱半個 ， 特級初榨橄欖油10克
1. 準備好蔬菜湯底並保持溫熱。
2. 把洋葱薄切並加入特級初榨橄欖油放入平底鍋炒香，用低火烘乾並加入已切小塊的雅枝竹。
3. 加入意大利米烘幾分鐘，然後倒入酒醋至酒蒸發後，逐少加入蔬菜湯底，米粒會慢慢吸收水份。 當差不多乾水時，再加進一勺雜菜湯加以攪拌。
4. 重覆加湯、攪拌步驟，直至意大利米煮至你喜歡的生熟程度，即加入已切碎哥根蘇拿芝士。
5. 關火攪拌至芝士完全融化後上碟，最後可以灑上哥根蘇拿芝士以及雅枝竹裝飾。
請盡情享受美食！