Cooking with artichokes

Artichokes are not just for the appetizers that they can be used in many interesting ways, although many are not very well how to cook this delicious and nutritious vegetable. Fortunately, the artichokes can be cooked in a number of ways and need little preparation. They can also be stored in the refrigerator for almost a week before losing their freshness.

To prepare artichokes for cooking, rinse under cold water and if you have a vegetable brush, use as it will help remove the natural film from vegetables. The film should be deleted because it will give the artichoke a bitter taste.

Using a sharp knife, cut an inch from the top of the cleaned Artichoke and then carefully cut the deletion on a half-inch stem. If you want to keep the cut part of the artichoke of Browning during baking rub a fresh lemon juice before heating.

You can also spread gently open the artichoke "petals" If you use seasoning during cooking the vegetable. Artichokes can be baked, boiled, grilled, stuffed, made in the microwave or in the crockpot, stuffed and, of course, used in hollow for hors d'oeuvres.

Artichokes are also ideal vegetables for cooking with meat such as chicken for a wide variety of meals of filling. Make a simple chicken and artichoke bake with ingredients like tomatoes, mushrooms, olives, white wine and chicken broth.

Alternatively, if you have the time, broke out the crock pot for a tasty dish of chicken and artichoke. Use skinless chicken breasts, mushrooms, marinated artichoke, garlic, white wine and your favorite seasonings hearts and cook on low heat for about 8 hours then serve on pasta of your choice.

Cook chicken and vegetables recipe

What you need

6 boneless and Skinless chicken breasts, halvedSalt, and black pepper in taste2 unsalted tablespoons, book butter1/2 Pearl onions, peeled, blanched2 tbsp canola oil2/3 cup white wine vinegar1/3 cup white wine1 1/3 cup chicken stock2/3 cup tomatoes, new potatoes diced8, diced1 10 ounce can canned artichoke hearts in waterdrained1/3 cup mushrooms2 tablespoons cornstarch2 tablespoons water

How to do

Boneless, skinless salt and pepper chicken breast halves to the taste of the season. In a large saucepan, Brown the chicken in butter until this that cooked through. Once cooked, remove each piece and placed on a heated plate or cooking plate.

Add onion peeled and blanched, Pearl White wine vinegar and white wine to pan and cook over medium heat until about half of the liquid evaporates.

Add chicken broth, potatoes and diced tomatoes, the can of artichoke hearts and mushrooms. Bring the mixture to a boil. Reduce heat and simmer over low for 20 minutes.

While the mixture of vegetables is simmering, combine cornstarch with water to a mud. Stir the mixture until all is dissolved.

Add a teaspoon of both mud mixture of vegetables as it simmers. Add more mud until desired consistency.

Add the cooked and browned chicken breast halves in the pan and simmer over low for 15 to 20 minutes or until chicken is heated through.

Serves 6.

A picnic? Fried chicken is a food picnic to have on the menu as it is easy to transport and conserve costs. A recipe for fried chicken simple with your favorite herbs, seasoning and Breading of your choice is certain to be a hit with everyone.