Razlika između čišćenja malih i velikih artičoka
Postupak je sličan, ali postoje važne razlike jer su mlade artičoke mnogo mekše i nemaju razvijenu unutrašnju „bradu“.
Karakteristike mladih artičoka:
- manje veličine
- mekši listovi
- često nemaju razvijen vlaknasti centar
- mogu se jesti skoro cele
Kako se čiste mlade articoke?
1. Ukloni nekoliko spoljašnjih listova (mnogo manje nego kod velikih).
2. Odseci vrh (samo mali deo).
3. Skrati i oljusti stabljiku – potpuno je jestiva.
4. Obično nije potrebno uklanjati unutrašnji deo, jer nema tvrde „brade“.
5. Preseci na pola i odmah utrljaj limun.
Kako se koriste mlade articoke?
- tanke kriške za salate
- brzo sotiranje na maslinovom ulju
- pečenje cele u rerni
- prženje u testu (mediteranski stil)
Karakteristike velike artičoke:
- krupnije
- više tvrdih spoljašnjih listova
- imaju vlaknastu „bradu“ u sredini
- zahtevaju detaljnije čišćenje
Kako se čiste velike articoke?
Sastojci: 1–4 sveže artičoke, 1 limun.
Potrebno: noz, kuhinjske makaze (opciono), cinija sa vodom.
1. Pripremi vodu sa limunom.
U veću činiju sipaj hladnu vodu i dodaj sok od pola limuna. Artičoke brzo potamne, zato ih odmah stavljaš u ovu vodu dok radiš.
2. Ukloni spoljašnje listove.
Povuci i odlomI najtvrđe, tamnozelene spoljašnje listove pri dnu. Nastavi dok ne dođeš do svetlijih, mekših listova.
3. Odseci vrh.
Nožem odseci gornju trećinu artičoke (šiljasti deo). Ako listovi imaju oštre vrhove, možeš ih skratiti makazama.
4. Skrati stabljiku.
Odseci veći deo stabljike, ali možeš ostaviti 1–2 cm. Spoljašnji sloj stabljike oljusti nožem — unutra je mekana i jestiva.
5. Ukloni „bradu“ (unutrašnje dlačice).
Ako artičoku presečeš na pola, kašikom pažljivo izvadi vlaknasti, paperjasti deo u sredini (to nije jestivo). Kod mladih, malih artičoka ovaj deo je ponekad mekan i ne mora se vaditi.
6. Odmah utrljaj limun.
Svaku očišćenu površinu protrljaj limunom i vrati u limun-vodu dok pripremaš dalje.
Kako pripremiti velike articoke?
Nakon čišćenja možeš:
- kuvati
- pariti
- peći u rerni
- grilovati
- seći na tanke listove za salatu (mlade artičoke)
Saveti:
- Biraj teške, čvrste artičoke sa zatvorenim listovima.
- Ako listovi lako otpadaju i suvi su – nisu sveže.
- Sveža artičoka treba da „zaškripi“ kada je blago stisneš.
Kako se koriste velike articoke?
- punjene (sa prezlama, sirom, belim lukom)
- kuvane pa zapečene
Dodatni savet:
- Ako želiš najjednostavniju pripremu bez mnogo čišćenja, biraj male artičoke.
- Ako želiš punjeno ili svečanije jelo – velike su bolji izbor.
The difference between cleaning small and large artichokes
The procedure is similar, but there are important differences because young artichokes are much softer and do not have a developed inner "beard".
Characteristics of young artichokes:
- smaller size
- softer leaves
- often do not have a developed fibrous center
- can be eaten almost whole
How to clean young artichokes?
1. Remove a few outer leaves (much less than with large ones).
2. Cut off the top (only a small part).
3. Trim and peel the stem - it is completely edible.
4. It is usually not necessary to remove the inner part, as there is no hard "beard".
5. Cut in half and immediately rub with lemon.
How to use young artichokes?
- thin slices for salads
- quick sautéing in olive oil
- baking whole in the oven
- deep frying (Mediterranean style)
Characteristics of the large artichoke:
- bigger
- more hard outer leaves
- they have a fibrous "beard" in the middle
- require more detailed cleaning
How to clean large artichokes?
Ingredients: 1-4 fresh artichokes, 1 lemon.
Required: knife, kitchen scissors (optional), bowl with water.
1. Prepare water with lemon.
Pour cold water into a large bowl and add the juice of half a lemon. Artichokes darken quickly, so you immediately put them in this water while you work.
2. Remove the outer leaves.
Pull and break off the toughest, dark green outer leaves at the bottom. Continue until you reach lighter, softer leaves.
3. Cut off the top.
Slice off the top third of the artichoke (the pointy part) with a knife. If the leaves have sharp tips, you can trim them with scissors.
4. Trim the stem.
Cut off most of the stem, but you can leave 1–2 cm. Peel the outer layer of the stem with a knife — the inside is soft and edible.
5. Remove the “beard” (inner hairs).
If you cut the artichoke in half, carefully scoop out the fibrous, fluffy part in the middle with a spoon (this is not edible). In young, small artichokes, this part is sometimes soft and does not need to be removed.
6. Rub the lemon immediately.
Rub each cleaned surface with lemon and return it to the lemon water while you continue cooking.
How to prepare large artichokes?
After cleaning you can:
- to cook
- to steam
- bake in the oven
- to grill
- cut into thin leaves for salad (young artichokes)
Tips:
- Choose heavy, firm artichokes with closed leaves.
- If the leaves fall off easily and are dry - they are not fresh.
- A fresh artichoke should "squeak" when you gently squeeze it.
How to use large artichokes?
- stuffed (with breadcrumbs, cheese, garlic)
- boiled and baked
- with meat or fish as a side dish
Additional advice:
- If you want the simplest preparation without much cleaning, choose small artichokes.
- If you want a stuffed or more festive dish - large ones are a better choice.
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