Artichoke

DESCRIPTION

The artichoke is a plant of Mediterranean origin. The artichoke cultivation is widespread in some Mediterranean countries, particularly in Italy, France and Spain, while it is little known in many other countries.

MONTH OF PLANTATION

February and March

MOON PHASES

The different quarters of the moon are not distinguished, but I consider the moon phase increasing or waning. The basic principle is the hypothesis that the crescent moon favors the leaf vegetation and the fructification. The waning moon on the contrary "directs" the resources of the plant on the root system.

MONTH OF HARVESTING

The culture of artichoke is widespread in southern Italy, with the early awakening of the artichoke in the summer it is possible to anticipate the harvest at the beginning of autumn.

NUTRIENTS

Artichokes have few calories, about 22 per 100 grams of edible part, and many fibers, which contribute to the anti-cholesterol action of these vegetables. Thanks to the abundance of fibers, the artichoke has a low glycemic index of motion, which makes it a food suitable for diabetics. Artichokes are also rich in potassium and iron salts, while they have a low vitamin content.

A RECIPE

Stuffed artichokes

Ingredients

2 artichokes, washed and dried

juice of 3 lemons

1/2 cup plus 3 tablespoons unsalted butter

6 tablespoons shallots, finely chopped

3 tablespoons garlic, minced

1/3 cup dry white wine

3 1/4 cups fresh breadcrumbs

1/3 cup Italian parsley, finely chopped

2 tablespoons Parmesan cheese, finely grated

sea salt and freshly ground black pepper

Instructions

Fill a steamer pot with a few inches of water, and place a steamer basket on top. Cover the pot and bring the water to a boil. Turn the heat to low and let it simmer.
Cut off about 1-inch from the top of each artichoke, and enough off of the bottom to form a nice base. Remove any especially tough outer leaves and discard them.
Pull the leaves away from the middle of the artichoke, scrape away and discard all of the fuzz, to. Drizzle about 1 tablespoon of the lemon juice inside and over each one.
Place the artichokes in the steamer basket, cover, and steam until they are almost as tender as you like them, Set them aside to cool.
While the artichokes are steaming, preheat the oven to 375 degrees F.
Melt the butter in a large sauté pan over low-medium heat. Let it simmer until it begins to brown. Add the shallots and garlic and cook until soft. Pour in about 1/3 cup of lemon juice and the wine. Stir and let this simmer on low heat for about 4 minutes. Add the bread crumbs and parsley, stir to blend and remove from the heat. Place the artichokes, sitting on their bases, in a baking dish.
Fill the center of each artichoke with the stuffing. Then fill all of the spaces between the leaves as much as possible. Sprinkle the top of each one with 1 tablespoon of the Parmesan.
Place the stuffed artichokes in the preheated 375 degree F oven and bake until the breadcrumbs are golden and the cheese has melted, 15 to 20 minutes.

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