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Artichoke smoothie with parsley

Artichoke: heard everyone, ate - not many, already prepared by themselves - units. If you have an artichoke, without doubts you need to eat it !!! And cooking is not difficult at all. This is an extremely useful plant and has long been part of the diet of kings and wealthy people, and was celebrated by Roman writers in no other way than in a superlative degree.
Prep Time 5 mins
Cook Time 10 mins
5 mins
Total Time 15 mins
Course Breakfast, Drinks, Snack
Cuisine American
Servings 1
Calories 53 kcal

Ingredients
  

  • 1 Artichoke
  • 1 Lemon
  • Salt
  • 1 Lemon juice
  • Olive oil
  • Parsley (chopped greens)

Instructions
 

  • Rinse artichoke, cut the stem down to the base.  Tear off external damaged or dried petals.  Quickly grate a cut with lemon juice, so as not to darken.
  • In the center - the base of the famous "heart" of artichoke - is a delicacy.
  • Cut off the top of the artichoke by 3-4 cm. Lubricate the slice with lemon juice, so as not to darken.
  • Put in boiling salted water. Cover with a saucer on top so that the light artichoke does not float to the surface and cook in a place with lemon for 20-30 minutes. Then immediately put in a bowl with very cold water and even ice cubes.
  • Posting one artichoke. Determine the readiness of a toothpick. If a toothpick comes in easily - it is ready!
  • Remove from the middle about a third of the petals. I cut the artichoke in half for demonstration only !!!
  • Take out the barbed intermediate part, do not eat it!
  • This is what is used in cooking - fleshy petioles of petals and the "heart" of the artichoke is nothing more than a fleshy receptacle !!!
  • And this petal does not bite or chew! Dunk tightly in sauce and stretch between teeth.
  • Here is the middle of the flower! The upper part is inedible!
  • We "pull it out" (it is easily separated and - on the left, the edible part is the heart of the artichoke.

Notes

The most important rule when buying artichokes - they should be
fresh, medium sized, with unopened inflorescence and dense
leaves and wilted, withered tips of the "petals".
  • ¬†For the simplest sauce: Lemon juice + olive oil + very finely chopped parsley, beat well with a blender. Add salt and pepper to the taste.