Can you eat artichokes out of the jar?

Both jarred and canned artichokes are edible straight out of the jar, but they might not be appetizing. We prefer jarred artichokes because they're usually marinated in an olive oil and lemon dressing – these are extremely flavorful. Canned artichoke bottoms are usually preserved in either brine (salted liquid) or vinegar. Although edible, they’re usually very soft and salty.

Why is my artichoke purple in the middle?

This purple part that you sometimes see inside an artichoke is the flower head. These usually appear in artichokes that have matured and are starting to flower. Although beautiful and tempting to prepare, these shouldn’t be eaten as their leaves are prickly and the fuzzy choke inside can cause you to choke. Discard these before cooking the edible parts or simply eat around them.

Can you buy frozen artichokes?

There are definitely frozen artichoke bottoms available, however, they can be difficult to find in some areas. They are also sometimes labeled as "artichoke cups" and can most likely be found in gourmet grocery stores or Middle Eastern stores.

What happens if you overcook an artichoke?

Like with many other vegetables, overcooking them will leave you with a mushy texture and even diluted flavor. To prevent this from happening, test the artichokes after 20 minutes. If they’re still not done, allow them to cook for another 2-3 minutes and test them again.

What does artichoke taste like?

Artichokes have a very earthy, nutty, and slightly bitter flavor to them. The heart of the artichoke has a soft texture while the petals are crunchier. You will also notice that the hearts are much more flavorful compared to the other parts. Once cooked, these flavors become less intense which is why it is important to not overcook them.

Zeytinyagli Enginar (Turkish Artichoke Recipe)

Name: Zeytinyagli Enginar (Turkish Artichoke Recipe)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 5
Cuisine: Turkish
Ingredients: 5 artichoke bottoms; Half lemon (to soak the bottoms if they are fresh or frozen); 5 tablespoons olive oil; 1 small onion, finely chopped; 1 medium size carrot, diced; 1 medium size potato, diced; 1 cup peas (fresh or canned); 1 teaspoon salt; ¼ cup fresh dill, finely chopped; ½ lemon, squeezed; ½ cup hot water

Zeytinyagli Enginar (Turkish Artichoke Recipe)

Artichoke bottoms stuffed with veggies like potatoes, peas and carrots garnished with fresh dill and lemon wedges on a white plate with blue stripes.

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Artichoke bottoms are stuffed with potatoes, carrots and peas. Served cold with a generous amount of lemon and olive oil.

Author: Zerrin & Yusuf
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 5 1x
Category: Side Dish
Method: Cooking
Cuisine: Turkish
Diet: Vegetarian

Ingredients

Scale

5 artichoke bottoms
Half lemon (to soak the bottoms if they are fresh or frozen)
5 tablespoons olive oil
1 small onion, finely chopped
1 medium size carrot, diced
1 medium size potato, diced
1 cup peas (fresh or canned)
1 teaspoon salt
¼ cup fresh dill, finely chopped
½ lemon, squeezed
½ cup hot water

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Instructions

Fill a large bowl with water, squeeze half lemon in it and put the artichoke bottoms in it. This is for fresh or frozen artichoke bottoms to prevent them from getting brown. Skip this step if you are using canned artichokes. Rinse and drain well.
Heat olive oil in a pan. Cook onions in this until translucent.
Add in carrots and potatoes and cook for about 3 minutes, stirring occasionally.
Add in peas and salt. Cook for 2-3 minutes.
Add in fresh dill and lemon juice, give it a stir.
Place the artichoke bottoms into this pan. Stuff them with the cooked veggies in the pan. You can keep any remaining veggies in the pan.
Pour hot water in the pan and bring it to a boil. Then reduce the heat and cook until artichokes get tender but not mushy, for about 20 min.
Transfer onto a serving plate and let them completely cool down.
Serve with a drizzle of olive oil and fresh dill.

Notes

An easy way to keep your frozen or fresh artichokes from turning brown is to place them in water with a few lemon slices. The acidity of lemons will help prevent them from discoloring, so you can also use limes or lemon juice.
When choosing a pan to cook the artichokes in, the best ones are sauté pans that have high sides. These can hold the water without it boiling over. Alternatively, you can use a pot that is large enough to hold all of the stuffed artichoke bottoms.

Nutrition

Serving Size:
Calories: 232
Sugar: 3.3 g
Sodium: 613.9 mg
Fat: 14.4 g
Carbohydrates: 24.9 g
Protein: 6 g
Cholesterol: 0 mg

Find it online: https://www.giverecipe.com/artichoke-with-veggies/