Gastronomixs

Cooking artichoke hearts

Most of the artichokes used in Dutch kitchens come from cans because most people are unsure about how to prepare fresh artichokes. However, it is actually quite easy and the result is fantastic. The artichoke will quickly play a leading role in your compositions, as they can be further used in many different ways.

Cooking artichoke hearts

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 2,600 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

As needed:

 

green artichokes, Camus de Bretagne

 

 

lemon

Preparation method

  • Place the artichoke on the edge of the work surface and twist off the stem, removing all the hard fibres at the same time.
  • Use a sharp knife or electric knife and remove approximately 60% off the top. You will see the hay.
  • Cut away all the leaves around the heart
  • leaving it clean.
  • Use a spoon to remove the hay.
  • Rub a halved lemon all over the artichoke. You can place them in water with a little lemon juice but this could affect the flavour.
  • Blanche the artichoke hearts in salted water until tender.
  • They are now ready to be used for other compositions.

Serving suggestions

  • Fry the hearts in a pan with a little oil and use in a salad, or serve as a side of vegetables.
  • You can cut up the hearts to use as a garnish.
  • The hearts can also be used to create a crème or purée.

Previous page