Artichoke

Artichokes look like thistles, to which they are related. They have a slightly bitter taste that is somewhat reminiscent of celery.

Use:
In the kitchen, we only use the artichoke hearts. Wash them, remove the tough outer leaves, cut them from the bottom and sprinkle with lemon juice to prevent the flesh from blackening. Artichokes can be used in salads, baked, cooked, stewed, covered with butter or sauces.

Tip:Boil the artichokes in salted water with a little lemon juice. Cook for about 30 minutes, then drain the artichokes. Prepare the sauce while cooking. Let the cream cheese melt in a saucepan, add the cream and mix into a smooth sauce. Season with salt, pepper and chopped parsley. Place the whole artichokes on plates and peel off the top leaves as you eat them. Eat only the inner leaves with the heart. Dip the leaves in a creamy sauce. Can be served warm or cold.

Storage:
Fresh artichokes are best stored unwashed in the refrigerator, where they should keep for up to 3 days.