Artichokes Alla Giudea
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 4 ingredients
- 4 large artichokes
- salt -- to taste freshly-ground black pepper -- to taste
- 1/2 cup virgin olive oil
- 2 lemons -- cut in wedges
Possible health benefits
General information, not medical advice.
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Lemon
High in vitamin C · 53 mg per 100 g, 66% of the reference intake per 100 g
- Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
- Vitamin C contributes to normal collagen formation for the normal function of bones.
- Vitamin C contributes to normal collagen formation for the normal function of cartilage.
11 more authorised claims
- Vitamin C contributes to normal collagen formation for the normal function of gums.
- Vitamin C contributes to normal collagen formation for the normal function of skin.
- Vitamin C contributes to normal collagen formation for the normal function of teeth.
- Vitamin C contributes to normal energy-yielding metabolism.
- Vitamin C contributes to normal functioning of the nervous system.
- Vitamin C contributes to normal psychological function.
- Vitamin C contributes to the normal function of the immune system.
- Vitamin C contributes to the protection of cells from oxidative stress.
- Vitamin C contributes to the reduction of tiredness and fatigue.
- Vitamin C contributes to the regeneration of the reduced form of vitamin E.
- Vitamin C increases iron absorption.
Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet
Source of protein · 1.1 g per 100 g, 15% of the energy from protein
- Protein contributes to a growth in muscle mass.
- Protein contributes to the maintenance of muscle mass.
- Protein contributes to the maintenance of normal bones.
Nutrients per 100 g of “Lemons, raw, without peel”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Pull off outer layers of deep green leaves from each artichoke and discard. Cut off stem and set aside. Rub each cut with a lemon wedge. Place artichoke on its side and cut off top third. Discard these points. Using a pair of scissors, cut off the sharp points. Soak 10 minutes in cold water with 1 ounce lemon juice.
- Carefully open the leaves by prying with your fingers as if opening a flower and pressing down on the counter the opening face. Drain each artichoke on paper towels, shaking to remove all liquid. Season aggressively with salt and pepper between each leaf and all over.
- Heat the virgin olive oil in a tall-sided sauce pan, 8 to 10 inches wide at base until just smoking. Cook artichokes in this hot oil 12 to 15 minutes, until golden all over. After 10 minutes of cooking, spritz the pan by shaking your wet hand over the artichokes to mist them. Be careful; this will cause the oil to sizzle and spatter.
- When the artichokes are cooked, remove each one, and holding the artichoke by skewering its base with a fork, press the flower side down to force it further open. Drain on paper towels, season with salt and pepper again and serve with lemon wedges.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Colander