There are two kinds of artichokes:green and purple. Among the varieties of the first, the Camus de Bretagne represents almost three quarters of French production. Regarding the second, the Violet de Provence is among the most consumed. Imported from Italy under Catherine de Medici, its country of origin is still the leading European producer. Very popular in France, the artichoke is mainly consumed by seniors. We don't know what young people are waiting for, but we hope to convince them with this article...
From May to June, the artichoke appears as the perfect companion to our meals. According to Aprifel (the Agency for Research and Information in Fruits and Vegetables), the high potassium content of this vegetable helps maintain the proper functioning of the nervous system, muscle function and also the blood system. Rich in vitamin B9, it contributes to the growth of maternal tissues during pregnancy but also to the reduction of fatigue in people who consume it. A Hungarian study even claims that the artichoke would be an effective appetite suppressant. Indeed, researchers say that if you eat it every day, you quickly get a satiety effect. Thanks to the fibers it contains, the artichoke facilitates intestinal transit and would help fight against colon cancer. It is also composed of inulin which stimulates the growth of bifidobacteria bacteria and helps fight pathogenic bacteria. An Italian study carried out in Rome affirms that the polyphenols of the artichoke would help to fight against liver cancer by causing apoptosis of the cancerous cells of the liver. Finally, the artichoke contains only about forty calories when eaten raw and about thirty when eaten cooked, so there is no need to deprive yourself...
In some people, inulin is said to cause flatulence and bloating. However, in most cases, it contributes greatly to fight against the dysregulation of the intestinal flora. To avoid this kind of hassle, some people recommend soaking the vegetable in water for several hours before cooking it!
Jean Imbert-style artichoke salad (for 2 people):
A recipe ready in 14 minutes and proposed by our favorite Jean Imbert!
2 large artichokes
1 cucumber
2 lettuce hearts
200 gr raw ham
1 yogurt
Olive oil
Sherry vinegar
3 mini cucumbers
1 bunch of tarragon
Salt and pepper
Cut the cucumber into slices, chop the tarragon, mix everything with the yoghurt. This seasoning can also be used for other dishes. Cut the artichoke, turn it and keep only the bottom. Cut the stock into thick strips, then fry them immediately in olive oil. Leave to brown, watching for 5 minutes. Cut the ham into small sticks. Dress the plate. Lay the lettuce leaves on the bottom, season, lay the sautéed artichokes on top, then the ham and finally the yoghurt preparation.
Artichoke with Bleu du Vercors cream (for 1 person):
An original recipe proposed by the blog In tartiflette I trust…
2 artichokes
100 g of Vercors blue cheese
20 cl liquid cream
Ground black pepper
In a casserole or pot, cook the artichokes in salted boiling water for 35 to 40 minutes. Drain. In a saucepan, gently melt the blue cheese in the cream. Pour into a small bowl, pepper. Serve the artichokes with the sauce, to dip the ends of the leaves, the heart and the bottoms.
Artichoke tapenade with parsley:
For this dish, it's still Le Ptit chef who regales us...
210 g canned artichoke hearts
75 g fresh cheese (Carré Frais type)
3 tablespoons olive oil
1 tablespoon fresh lemon juice
2 tablespoons parsley, chopped
Salt and pepper
Blanch the artichoke bottoms as indicated on the box. Once cooled, place the artichoke bottoms and cream cheese in the bowl of the mixer. Season with salt and pepper and mix until a smooth paste is obtained. Add the parsley, oil and lemon juice to the bowl of the mixer. Blend until the mixture is creamy. Serve on toasted bread.
The site specifies that this dish can be prepared in advance, then stored in the refrigerator for up to 2 days in a closed container. You can also use this cream as a sauce for pasta or with baked potatoes for example.
