Artichokes Peel and cut off the lower part of the artichoke, cut out the flesh from the middle and trim the leaves properly, rub the peeled particles with cut lemon on top and in the middle (without which the artichoke will turn black) and place in cold water diluted with vinegar. Boil

Roman pizza Ingredients For the dough: 300 g flour, 70 g margarine, 20–25 g yeast, 230 ml milk or water. For filling: 300 g beef, 200 g cheese (any), 70 g tomato paste, 30 g breadcrumbs, 3 eggs, parsley, vegetable oil, ground black

Beef with mushrooms and vegetables Roman style? ingredients 550 g beef, 2-3 leeks, 250 g carrots, 2 young zucchini, 150 g celery, 400 g peeled mushrooms, 2 cups mashed potatoes, 2 tbsp. spoons of olive oil, 2 tbsp. spoons of breadcrumbs, salt, pepper? way

Roast Roman style 300 g beef with bone (thigh, shoulder), 300 g pork (neck), 50 g stale bread, 50 g onions, 1 egg, 40 g of crushed crackers, pepper, salt to taste. Soak the bun in water and squeeze lightly. Finely chop the onion and fry in fat. Wash the meat

Many have seen it in photographs in magazines or even on supermarket shelves, but few residents of northern countries have any idea what this artichoke is and what it is eaten with...

Without exaggeration, it can be called the “Winter King” of Italian cuisine. Italians love artichokes for three reasons: it has a distinct unique taste, is versatile in preparation and is rich in substances beneficial to the body. In Italy, fresh artichokes are available eight months of the year, from October to June. There are many varieties of them, some of which bear fruit several times a year. Artichokes are ubiquitous, but Italy is the world leader in their production.

Artichokes are grown for their unopened flowers. In its mature form, this plant resembles a thistle; young, unopened inflorescences are eaten. Therefore, it is very important that the “vegetable” you buy is young, without dried out ends: after all, the older the inflorescence, the less edible it is. By the way, a significant part of the artichoke stem is often cut off along with the basket, but before cooking it is usually cut off along with the upper, woodiest leaves.

You can find different varieties of artichokes in the market. They come in round and elongated shapes, rich green colors and various shades, even with purple veins. Some are equipped with thorns on the outer leaves, others lack such protection. There are more than 90 in the world (according to some sources - 140) various types artichokes

According to recent scientific research Eating artichokes has great benefits and helps avoid many diseases. These fruits have tonic properties, soothe coughs, help cleanse the blood, dissolve kidney stones and are powerful antioxidants. Artichokes contain substances necessary for the body such as iron, sodium, potassium, calcium, phosphorus, vitamins A, B1, B2, C, PP, malic acid, lemon acid, tannins and sugars, suitable even for diabetics.

How to use?

The most tender and valuable part of the artichoke is its core, hidden under a layer of tougher and bitter leaves. At the same time, hidden in the very center of this core is a bunch of hay, which is also inedible. Young artichokes can even be eaten raw, but in most cases they are still boiled in water with the addition of vinegar or lemon juice (to avoid blackening of the leaves). Before cooking, the artichoke is peeled from several upper layers leaves and cut the inner layers to the middle. It should be kept in mind that after cooking, artichokes do not last long. Water saturated with mineral salts after boiling can be saved and later added to soup or broth, thereby giving it a special aroma.

Italians prepare hundreds of dishes using artichokes. They are fried, boiled and baked, added to pizza, pasta, rice, soups and salads. But perhaps one of the most famous artichoke dishes is "Artichokes in Roman style"(Carciofi alla romana).

Ingredients:

• 4 artichokes (preferably the Roman variety "mammole")
• 1 bunch of parsley
• lemon juice
• a few lemon balm leaves
• extra virgin olive oil
• 2 tablespoons grated crackers
• 1 clove of garlic
• pepper

Roman artichoke recipe

Remove the dry outer leaves from the artichoke, leaving only the cores. Grind the cores and extract the hay from them. Leave 5 cm of the artichoke stem and clean it and the artichoke itself from unnecessary external fibers, during this operation try to keep the artichoke stem no shorter than 5 cm. Place the artichokes in a container filled with cold water with the addition of lemon juice to prevent the leaves from turning black.

Chop garlic, lemon balm and parsley together. Stir in bread crumbs, pepper, salt and dilute with a little olive oil.

Take the artichoke and “fluff” the leaves with your fingers and drain as much water as possible from it. Stuff the artichoke with a mixture of breadcrumbs and herbs. Moreover, fill not only the center cleared of hay, but also the space between the leaves. Repeat the procedure with all the artichokes.

Place the stuffed artichokes in a deep baking sheet or frying pan (the height of the sides should be equal to the height of the artichokes) so that their “head” is at the bottom and the stems at the top. Make sure the artichokes are standing firmly and will not fall during cooking. Pour a 50/50 mixture of water and olive oil over the artichokes. Cover and simmer over medium heat for 10 minutes and then over low heat for about 20 minutes more depending on the size of the artichokes.

Serve the artichokes covered with the sauce they were cooked in.

A very common option is to serve this dish with anchovies in oil (no oil) or salt (no salt). The anchovies, cut into small pieces, are simply placed between the leaves of the artichokes.

Roman artichokes are most often served hot, but are also good as cold snack.

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Artichokes are the most wonderful vegetables that late autumn ripen in northern Italy. They appear in abundance at local markets and supermarkets when the skies become cloudy in December, and are sold until mid-spring. Artichokes are the most common different forms and flowers - from miniature ones, quite suitable for eating them raw (for example, in the city of Pinzimonio, which belongs to the province of Lazio, only a simple sauce consisting of olive oil and salt is prepared for such artichokes) to purple-green and quite large , suitable for frying, stewing, preparing salads or pasta sauces and any other dish with them. Now that artichokes are about to appear in our stores, why not try to make something nutritious and tasty from them? All over the world, the variety of artichokes with large, spherical heads is called “round” and is considered the only one suitable for cooking, that is, a real artichoke. On the Apennine Peninsula they are called “Roman”. It doesn’t matter, however, what type of artichoke you come across in the supermarket next to your house. It is important to choose it correctly. A good or correct carciofo (that’s what an artichoke is called in Italian), like any other vegetable, should not be limp or “disheveled.” It should also not bend when lightly squeezed with your fingers. Remember, the wrong choice of carciofo can turn your future dish into an annoying disappointment.

As soon as you select artichokes and bring them home, you must immediately, without delay, place them in a vase with water. They should stay there until you start cooking them. By the way, in this form they can stand for a day or even two. However, if the carciofo is kept in water for too long, it may become harder.

The main secret (let's call it that) of cooking artichokes is the ability to properly clean them. In Rome, this process is called exactly the same as in the case of tidying up a beard, that is, “barbe,” which is translated from Italian as “trimming.”

First of all, you should thoroughly rub your palms and fingers with lemon juice so that they do not turn black from contact with the carciofo. Then you need to cut off the hard pointed tops and remove the outer leathery leaves, leaving those tender leaves that are found underneath, they will be lighter. This action itself is somewhat reminiscent of peeling an apple. In this case, the artichoke gradually takes on a spherical shape.

Now that the most difficult and important stage of preparing carciofo is completed, you can begin to implement the actual recipe for Roman artichokes.

(for two)

Ingredients:

• 5 artichokes (peeled)
• 2 cloves garlic (peeled and crushed with a knife)
• Small bunch of peppermint
• 1 glass
• A quarter cup of olive oil
• Sea salt

Preparation:

1. Place the artichokes in a frying pan, tails up, and pour in a glass of broth, as well as olive oil. Add garlic, mint and a pinch of salt.
2. Bring to a boil, cover with a sheet of parchment paper cut to the diameter of the frying pan and a lid (this procedure is necessary to prevent steam from escaping from the frying pan). Cook over medium-low heat for 10-15 minutes.
3. Cooked artichokes are traditionally served hot, drizzled with sauce from the pan, although they remain delicious the next day.

I haven’t written here for a long time; I was on the road all May and June - first in the northwest of America and Canada, and then in Estonia. I collected a huge number of recipes during this trip, I will try to put them all here.
Today I cooked artichokes. With artichokes, it was “love at first sight” in our family, that is, I have not yet found a version of artichokes that my children and husband would not immediately like. And yet, having tried golden artichokes fried until crisp for the first time several years ago in a small restaurant in the Jewish ghetto in Rome, we realized that this was the most delicious way to prepare artichokes.

Addition: In the last preparation before frying, I boiled the artichokes for 5 minutes from the moment of boiling in water salted and acidified with lemon juice. Then she pulled it out and placed it butts up to dry on a covered paper towel plate. Now this is the only way I will do it, because the process of flattening into a “flower” was much easier, the artichokes did not break and the flowers turned out much neater. And they cooked faster and more evenly.
Here's what Wikipedia writes about them:
Carciofi alla giudìa, literally "Jewish-style artichokes", is among the best-known dishes of Roman Jewish cuisine. The recipe is essentially a deep-fried artichoke, and originated in the Jewish community of Rome, giudìo being the Roman dialect term for Jew. It is a specialty of the Roman Ghetto, where it is served by Jewish restaurants in spring-time.
Unfortunately, at the time when we first became acquainted with this dish, there was very little information on this topic on the Internet. But most importantly, the small but strong artichokes necessary to obtain the correct taste and texture of this dish were not available in our area.
Then one day, at a small farm stand near Watsonville, I came across artichokes of the right size. Using limited internet sources at the time and my own imagination, I was able to reproduce the dish that made us literally fall into ecstasy in Rome. Since then, every time I come across the right artichokes, I buy them and, to the delight of my family, I prepare Carciofi alla giudìa at home, or simply Jewish artichokes.
This is a rather tedious task, and then you have to clean the stove from oil splashes, but the results are more than worth all this headache. In addition, fried artichokes are very beautiful dish- they look like golden chrysanthemums. They must be eaten immediately after frying, otherwise they will lose their crispiness. But you can clean them in advance and keep them in cold water with lemon juice so that they do not darken.
So, let's start with the cleaning process. First you need to prepare lemon water. To do this, add the juice of one or two lemons to cold water.
Cut off the stem and about a third from the side of the rosette of leaves from the artichoke. Tear off the outermost petals. The next row should not be torn off, but broken off, so that the stringy upper outer part breaks off, while the lower fleshy inner part remains. Then you need to cut at an angle top part the rest of the leaves, as if you were sharpening a pencil. This must be done with a firm hand, not sparing the cut leaves. This is exactly the case when it is better to cut than to undercut. Unlike boiled artichokes, where the soft inner part of the leaves is chewed off and the hard part of the leaves is discarded, fried artichokes have everything eaten. If the tough part of the leaves is not cut well enough, you will end up with an unpleasant, fibrous “chewing gum” that is impossible to chew. Peeled artichokes should be immediately placed in lemon water. To prevent them from floating, it’s a good idea to press them on top with a small plate.
When all the artichokes are peeled, they need to be cored and flattened into a flower. This is easier to do when the artichokes are lightly parboiled (about 30 seconds in boiling water) or poached in the microwave. In its unprocessed form, when flattened, the artichoke tends to break and lose its petals. It is best to remove the middle with the handle of a teaspoon.
Place the artichokes prepared for frying on a plate with their butts up and flatten as much as possible without breaking the petals.
Most online recipes call for fried artichokes completely submerged in hot olive oil. I prefer to fry them in a frying pan, into which about a centimeter of oil is poured, pressing them on top with a cast iron press. This way they spread out better into a beautiful chrysanthemum. In addition, steam is generated under the press, which helps to cook the artichokes.
Salt each artichoke well and place in a frying pan with hot olive oil, trying to ensure that the petals are straightened into a chrysanthemum. Press with a cast iron press and fry over medium heat for 5 minutes. During the frying process, you can raise the press and further straighten the petals for greater beauty.
After 5 minutes, salt the outside of the artichokes, turn them petals up, cover again with a press and fry for another 5 minutes. Turn over again and fry for another 5 minutes. Ready artichokes should be golden in color and very crispy in texture.
It's best to eat artichokes right away, otherwise they won't be as crispy. But “the need for invention is cunning.” Since the frying process is quite tedious, and most importantly produces a fair amount of oil splatter, I usually fry more artichokes than we can eat at once. The crunchiness is perfectly restored if the artichokes are kept in a hot oven for 5 minutes.
This is what my fresh artichokes looked like:


They are in purified form:


...and with the middles removed:


And this is what they look like after boiling them for 5 minutes:


Start of frying:


Frying artichokes are covered with a cast iron press:


The bottoms of the artichokes are fried, it's time to turn them over:


Ready Fried Artichokes: