Artichokes au gratin . Unique dish whose great versatility and antioxidant properties make it an excellent choice for enjoyment and health.
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- 1 Origin of artichokes
- 2 Ingredients
- 1 Artichokes au gratin
- 2 White sauce
- 3 Preparation
- 4 Related Links
- 5 Sources
Origin of artichokes
Artichokes are for some people their favorite foods, because they give a lot of play and great recipes have become historical with them. In addition, some of the phenols they have are antioxidants and cholesterol lowering agents . Its name comes from the Arabic al-kharshûf; but they are also known as alcauciles (also arcacil, alcacil and alcací) deriving this from the Arabic al-qabsíl. And it is not a vegetable or vegetable as you might think. It is a flower of the artichoke, a plant that gives these curious flowers. They are consumed when they are still a cocoon and have not opened.
The origin of the artichoke can be found, like many other foods, in ancient [Egypt]. And of course from there they embarked to the rest of the ancient Empire of Rome . The artichoke was given great importance due to its aphrodisiac powers and takes its name from a girl seduced by Zeus , and later transformed by him into an artichoke.
During the Middle Ages the artichoke was not known, and it is thought that at this time, from the successive cultivation of thistles, the horticulturists gradually transformed them until they obtained the artichoke. It was already consumed in [Italy] in the [15th century]. Coming from [Sicily], he appears in [Tuscany] around 1466.
Tradition says that it was introduced in [France] by [Catherine de ‘Medici] who liked to eat artichoke hearts. This Florentine took them from her native Italy by marrying [King Henry II of France]. [Louis XIV] was also a great consumer of artichokes. The Spanish and French settlers in America introduced it to this continent. Over time in California, thistles have become a true pest today , an example of an invasive plant in a habitat it was not previously found in.
- 9 large artichokes
- 4 1/2 tablespoons butter
- 3/4 chopped onions
- 1 1/2 tbsp chopped parsley
- 6 tablespoons grated parmesan cheese
- 3 egg yolks
- 3 tbsp butter
- 4 tbsp flour
- 1 1/8 tzs milk cream
- 3/4 tsp nutmeg
- 3/4 tsp salt
- 3/4 tsp of pepper
- Sauté the artichokes.
- Remove the leaves and with a teaspoon remove the food they have.
- Clean the backgrounds.
- Fry the onion with 2 tablespoons of butter and, when browned, season with salt and pepper.
- Add food from the leaves, parsley, and cheese.
- Fill the bottoms and arrange them in a baking dish.
- Form a white sauce with the remaining butter, flour and hot milk.
- Season, add a pinch of nutmeg and blend, off the heat, with the beaten yolks.
- Pour over the filled bottoms and take to gratinate for a few minutes.
- Drizzle with homemade tomato sauce and serve.