Artichokes aren’t just about detox — they’re a full-on cooking challenge too! 🌟
How to prep them properly:
✔️ Trim those spikes — unless you want dinner to feel like a survival game
✔️ Lemon = the secret to stopping browning (thank you, science!)
✔️ The heart? Your well-earned reward — like the twist in a good series!
P.S. I shared more about artichoke’s liver benefits (and more!) in my last Reel — missed it? Go check it out! 👀 #dietitian #nutritionist #diet #health #nhsdietitian #artichokes #recipe #artichokerecipes
Party sh looks stuff but inside total treasure. Here is how to cook. No stress, no injuries. Trim the stem and top plus the spiky leaf tips. They sharp just like my comments about sugar. Score the stem too. It helps it to cook faster. Pro tip. Artichokes brown fast after cutting. Blame polyphenol oxidase. It reacts with oxygen like in avocados. Solution. Rub all cut edges with lemon to slow it down and keep it pretty. Restaurant secrets the heart. Yep, that’s where artichokes comes from. It’s the best part. But you got to get to it. Steam for 30 minutes at 100°. Once cooked, slice it half. The pink part, scoop it out with a spoon. It’s uneatable. Underneath is a tender heart. That’s what restaurants serve. And guess what? There is an edible meat in the leaves, too. Just peel and enjoy. Served with olive oil, and sea salt. Simple but epic. Perfect detox side dish. Yes, I’m still obsessed with its benefits. If you just saw my last reel, you know.
Dining and Cooking