Easy Stuffed Artichoke Recipe – Mom Secret Ingrediets (2024)

FAQs

How do you clean artichokes before stuffing? ›

If your artichokes are going to sit out for more than a few minutes before cooking, submerge them in a large bowl of acidulated water (water plus the juice of one lemon) to keep them from oxidizing.

You know they have lots of fiber which helps keep you full and regular, but “artichokes are also high in inulin, which is a form of fiber that helps maintain a healthy gut,” says Shah. Inulin is a prebiotic, which means it's a type of fiber that beneficial probiotic bacteria feed on in your bowel.

It's believed that to keep artichokes from darkening, they must be stored in lemon water as soon as they are cut and then also cooked in lemon water.

Rub all cut surfaces with a lemon half to keep them from turning dark. Some cooks like to soak the trimmed artichoke in lemony water for an hour or so before cooking to improve taste and tenderness.

When soaking, check for bugs and worms by spreading out the leaves, submerging and squeezing the artichoke closed to try and expel anything hiding in the leaf folds. Use a strong vinegar solution in very cold water when soaking.

Two major active components of artichoke are the salts of chlorogenic acid and cynarin. The sweetening of substances by temporarily modifying the tongue, rather than by adding a substance sweet in itself, may provide an alternative to currently used nonnutritive sweeteners.

First and foremost, the texture of the choke is unpleasant. Its fibrous, hair-like strands are tough and can get stuck in your throat, posing a choking hazard, especially to children and the elderly. Additionally, the choke doesn't break down easily during digestion.

The very center of the flower head consists of prickly purple leaves and a fuzzy choke that shouldn't be consumed (they could, indeed, cause you to choke)—they are discarded before or during the eating of the remaining artichoke.

The only part of the artichoke that is not edible is the hairy “choke” inside which we scoop out completely before baking, and the sharp, fibrous outer portion of the leaves. You will need to discard the 'choke', toughest outer leaves and the stiff tips of the leaves.

What organ is artichoke good for? ›

Artichokes contain many nutrients and may offer potential health benefits, including liver health support, blood pressure regulation, and improved fiber and vitamin intake.

Having an effect that stimulates the gallbladder, its consumption is not recommended for people with biliary obstruction. Due to their diuretic effect and their ability to reduce hypertension, they are not recommended if medications are being taken to lower blood pressure.

The custom of consuming artichokes originated precisely in the Jewish ghetto of Rome between 1555 and 1870, traditionally prepared for Pesach, the Jewish Passover, a theory justified by the seasonality of the vegetable, which sees its peak growth period in spring.