To begin, we will comment a little on the artichokes and its benefits. The artichoke is grown in many parts of the world and is valued for its flavor and health benefits.

Main benefits of the artichoke:

Improves digestion: The artichoke is rich in fiber, which helps improve digestion and prevents constipation. In addition, it contains inulin, a type of soluble fiber that acts as a prebiotic, feeding the beneficial bacteria in the intestine and promoting their growth.

Protects the liver: La artichoke Contains antioxidants such as cynarin and silymarin, which help protect the liver from damage caused by free radicals and other toxic agents. It can also help lower blood cholesterol levels and improve liver function.

Regulates blood sugar: Artichokes contain chlorogenic acid, a compound that can help regulate blood sugar levels and prevent insulin resistance.

Promotes weight loss: The artichoke is low in calories and rich in fiber, which makes it an ideal food to include in a diet to lose weight. Additionally, some studies have suggested that artichokes may increase feelings of satiety, which may help reduce total caloric intake.

Strengthens the immune system: The artichoke contains vitamins and minerals such as vitamin C, vitamin K, folic acid, and iron, which are important for maintaining a healthy immune system.

In short, the artichoke is a highly nutritious vegetable that can offer many health benefits.

The artichoke can be consumed in various ways, including cooked, roasted, in salads, candied, in soups or in stews. It is important to remember that the benefits of artichokes can vary from person to person and it is always advisable to speak with a health professional before making any significant changes to your diet.

Now that the good weather and the holidays are approaching, we have to have some appetizers and tapas at home to receive our friends or family.

We leave you some recipes candied artichokes for you to surprise them with this delicatessen. If you have any important event, contact us for better advice, and to send you quality products with a first-class crop. To lick your fingers!

Crispy candied artichokes

Recipe by Amparo González, professor of Alembic shop and cooking school
Ingredients: (For 4 people)
10 artichokes
½ L of olive oil
1 bouquet of parsley
½ lemon
Gorda
Preparation:
cut artichoke
With a knife, begin to clean the artichokes, removing the leaves until the yellow part remains.
When all the artichokes are clean, put them in a bowl with water, parsley and half a squeezed lemon.

Artichoke confit
Remove them with the help of a slotted spoon, drain and dry the artichokes with paper.
Put the artichokes in a saucepan and cover with olive oil over the heat, without boiling (the temperature should not exceed 180ºC) for about 40 minutes.
Let cool in the saucepan.
Pan-fried artichokes
Once confit, in a frying pan, without any oil and over high heat, fry the artichokes until they are slightly toasted.
Remove from pan, sprinkle with flake salt, and enjoy!

Candied artichokes grilled over charcoal with cheese

By: Gastro Planet, Book: Between embers 'VEGGIE'
Ingredients:

Artichokes
8 Artichokes (hearts)
1 lemon (lemon juice)
20 g of salt
500 ml of Olive oil soft
50g grated cured cheese
salt flower
Payoyo cream cheese
250 ml of goat's milk
150 g Payoyo cheese in butter
Salt to taste
Preparation:
Artichokes
Put in a bowl water, salt, lemon juice and a few ice cubes.
Clean the artichokes by removing the outer leaves and turning the part of the stem.
Put them in the prepared bowl so they don't rust.

Drain and dry the artichokes
Place the artichokes in a tight-fitting container suitable for the oven and cover them with the olive oil. Cover the container with aluminum foil and place it in the charcoal oven at about 100º.
Let them cook on low heat for about 25 or 30 minutes.
When they are ready, remove the artichokes from the oil, drain them and arrange them on a grid or ribbed tray to place it directly on the grill, this time with the oven at about 300º, a couple of minutes until they are marked by the embers.

the cream cheese
In a kitchen robot, heat the cheese together with the goat's milk and salt until you get a homogeneous cream.
Home
Draw a teardrop on the plate with the cream cheese and place the artichokes lined up on it.
Finish with a pinch of fleur de sel, on top, and a little grated cured cheese at the last moment. A delight!

Candied artichokes that melt in your mouth: slow cooker recipe (and also in a traditional way)

By: Carmen Aunt Alia to: DAP (Direct to the palate)
One of the most delicious ways to prepare artichokes is candied. Over low heat and for a long time, this magnificent vegetable transforms and becomes a bocato di cardinale. They are so tender that they melt in your mouth. Once you try them this way, you won't want to eat them any other way.

The slow cooker or crock pot is perfect for this because the required temperature remains constant and we can forget about it until the programmed time ends. You can also prepare the candied artichokes in a traditional pot, you just have to keep an eye on the temperature and that's it. It is a matter of sewing and singing.
Ingredients (For 2 people)
8 artichokes
1 L Extra virgin olive oil
1 bay leaf
2 garlic cloves
How to make candied artichokes
Difficulty: Easy
Total time: 2h20m
Elaboration: 20m
Cooking: 2 hours

The first thing we do when cleaning the artichokes is to cut their stems, which we peel and strip off the dry end of the base. Then we cut them into pieces and put them into the pot.

Next we remove the outer leaves of the artichokes until the tender leaves remain. Cut the tip and clean up the part near the stem a little, turning with a sharp knife. Cut each artichoke in half and place them in the pot.

Cover the artichokes with oil extra virgin olive and set the slow cooker on high for 2 hours. We keep the pot covered for the first 30 minutes, then remove the lid and finish cooking with the pot open so that they can slowly brown. This is a very important point because if we left the pot closed during the entire process, the oil would get too hot and the artichokes would end up frying.

The final time varies depending on the quality of the artichoke. The best thing to do is, after the first hour and a half, check the point with a skewer. They may be tender enough to turn off the pot and remove the artichokes to another container.

When the oil reaches room temperature, we pour it again over the artichokes. Store them in the fridge until ready to eat, draining the oil well when serving. This oil can be used again, either to confit again, to cook other dishes or to dress salads, vegetables, etc.

Artichokes candied in the traditional way

If we don't have a slow cooker or crock pot, we can confit artichokes in a traditional pot and over the heat, whether it's gas, vitro or induction. Once the artichokes have been cleaned and immersed in the extra virgin olive oil, heat them up to 65ºC.

Now it remains only to maintain the temperature for three hours. The ideal is to have a kitchen thermometer to be sure not to fall short or go too far. Although we can do it by eye, ensuring that the oil is hot without ever boiling, but we must be very aware of the process.

On a gas stove, we set it to a minimum, and on an induction or ceramic hob, between 2-3 on a scale of 1 to 10. If the temperature rose too much, we would have to remove the pot from the heat source, wait to lower it a few degrees and put it back in place. And so during the indicated confit time.

We can increase the temperature to a maximum of 80 ºC and reduce the confit time to approximately two hours. In any case, it is always convenient to check the point of the artichokes 30 minutes before finishing the confit in case they were ready and could be removed.

With what to accompany candied artichokes

In addition to a good wine, when we serve the candied artichokes we make sure to season them with a little salt and a few turns of black pepper. A good loaf of bread to dip in the remains of oil that remain between the leaves after draining them and let's run! They don't need more.

Confit artichokes with prawns and clams

By: Julius Bienert en theGourmet
Ingredients
2 tablespoons of tomato sauce
Parsley Amount needed
Pepper and salt to taste
Artichokes cooked in oil 200 g
Clean clams 250 g
Olive oil Amount required
1 clove garlic
3 Units of prawns
Brandy Amount needed

Preparation

Confit the artichokes in a container with virgin oil and peppercorns for a few minutes. (The artichokes are already cooked but this way we will be able to soften their flavor and give them temperature).

On the other hand, clean the prawns by separating the heads, the body, the shells and removing the intestine.

We skip the heads and shells and crush them well so that they release all their essence. We flambé them with a little brandy. We pass through the Chinese and crush so that all the juice comes out.

Mix the sauce of the heads with a little tomato and add it to a frying pan, cooking over low heat.

Brown the grilled shrimp tails with salt flakes and open the steamed clams.

We serve the artichokes in a deep dish, sauce them with the reduction of heads and finish with the clams and chopped parsley.

We hope we have given you some ideas to surprise your guests with one of these delicacies.