Artichokes – either you love them or you hate them. And when you adore them, there are times when it becomes a bit of a struggle to prepare them at home because cleaning them feels like a chore. But the truth is that the effort they require is minimal, especially if we prepare them following one of these seven easy artichoke recipes.
Perfect for a weekend snack. Some require a little cooking time, but others are ready in the blink of an eye. In any case, all of them are simple and delicious. Let’s take advantage of the fact that they are in season to enjoy them, which we will miss later.
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We cut the stem of the artichokes and reserve for another preparation, such as a scrambled with artichoke or a sautéed artichoke. We also cut the upper part of the artichokes, removing the tips that are hard and the fluff that they may have inside. We press the artichokes for the leaves to separate.
We place them in a baking dish, on its base. Season and drizzle with a drizzle of extra virgin olive oil. We put the dish in the oven, pre-heated to 180 ºC with heat up and down, and roast them for about an hour (everything will depend on the size and quality of the artichokes). Let stand 10 minutes before separate the leaves to give a flower effect and serve.
Microwave roasted artichokes
Ingredients for two people: 6 artichokes, lemon, extra virgin olive oil, dried thyme, ground black pepper, white wine, salt and fresh parsley.
Elaboration: Prepare a bowl with water and a few sprigs of parsley, optionally adding a dash of lemon. Peel the artichokes by cutting the hardest part of the stem and the tips, remove the hardest outer leaves and peel the base and the tip of the stem. Cut in half and remove, if necessary, the interior lint. Dip in the bowl of water with parsley and lemon to avoid oxidation. Arrange all the prepared pieces in a dish or dish suitable for the microwave, upside down. Garnish with thyme, a little lemon, a good drizzle of extra virgin olive oil, pepper, salt and a drizzle of white wine. Put in the microwave, put a suitable lid and program at maximum power (about 800 W) for eight minutes. Check the point by clicking on the largest piece, and reprogram in intervals of two minutes (if it is still very hard) or 30 seconds (if they only have a little bit left) until the desired end point is found.
Complete recipe | Microwave roasted artichokes
Artichokes in saffron tempura
Ingredients for four people: 1 kg of artichokes, ice water, salt, wheat flour, saffron, La Vera paprika and extra virgin olive oil.
Elaboration: We clean the artichokes and cook them in boiling water with a pinch of salt for about 15 minutes, leaving them al dente. While we make the tempura mixing flour with ice water and a pinch of saffron. The dough should be like a custard. Heat abundant olive oil in a deep frying pan, drain the artichokes well and pass them with the tempura batter. Fry in small batches until golden brown and place on absorbent paper to drain excess oil. Serve immediately sprinkled with a little paprika.
Complete recipe | Artichokes in saffron tempura
Crispy artichoke chips
Ingredients for two people: 3 artichokes, 2 sprigs of fresh parsley, extra virgin olive oil and salt.
Elaboration: We cut the tips of the artichokes and remove the hardest leaves. Then we continue removing the hairs from the center and turning the stem as well. To prevent the artichoke from rusting, once prepared and clean, we submerge it in a bowl with water and parsley. We put a frying pan with oil to heat and when it is ready, we proceed to cut the artichokes into slices as thin as we can and dry them well. We fry immediately, removing them from the oil as soon as they begin to toast. When removing the crispy artichokes, we put them on absorbent paper to remove the excess oil from the frying.
Complete recipe | Crispy artichoke chips
Artichokes with lemon prawns
Ingredients for two people. 6 artichokes, 1 lemon, 1 clove of garlic, 100 g of cooked prawns, parsley, 10 ml of apple cider vinegar, 100 ml of white wine or fish broth, extra virgin olive oil, black pepper and salt.
Elaboration. Peel the artichokes and remove the hearts, cutting them in half. Slice or mince the garlic clove and lightly brown it with oil in a saucepan or frying pan. Add the artichokes and drizzle with the wine. Let it evaporate a little and add another branch of parsley, the juice of half a lemon, the apple cider vinegar and water or broth, just enough to cover them. Cover and cook over medium heat for about 10-15 minutes, until they start to be tender. Add the peeled prawns, season and cook the whole uncovered until the broth is reduced. Serve with the broth and plenty of fresh washed and chopped parsley. Sprinkle with a little granulated garlic if desired.
Complete recipe | Artichokes with lemon prawns: healthy recipe
Sautéed artichokes with cheese
Ingredients for four people: 1 kg of artichokes, half a lemon, ice water, 2 cloves of garlic, fresh parsley, breadcrumbs, Idiazábal cheese in flakes, salt and extra virgin olive oil.
Elaboration: We clean the artichokes and put them in a bowl with the very cold water and the lemon juice. In a saucepan, with a little olive oil, brown the garlic cloves, remove them and add the well-drained artichokes. Salt, lower the heat to a minimum, cover the casserole and let them cook for 20 minutes. Sprinkle with the breadcrumbs and the finely chopped parsley, stir for a minute and serve immediately together with the cheese flakes.
Complete recipe | Sautéed artichokes with cheese
Artichoke and prawn salad
Ingredients for four people: 3 medium potatoes, 200 g of mayonnaise, 50 g of pickles, 50 g of cooked carrots, 10 cooked artichoke hearts, 2 boiled and chopped eggs and 24 cooked shrimp tails.
Elaboration: Cook the peeled potatoes until they are soft. We cool them and crush them with a fork. We add the mayonnaise and mix well. Add the rest of the ingredients, except the prawns, finely chopped. Mix and leave in the fridge to cool down until serving time, when we decorate with the cooked and peeled range tails.
Complete recipe | Artichoke and prawn salad
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