With the second outing we will help you discover how to reuse the parts of Artichokes that we usually discard: stems and outer leaves. Zero Waste in the Kitchen, the column that lets you discover how to recover those parts of vegetables that are considered 'less noble' but are actually the most nutrient-rich!
Artichokes
A food of which nothing is thrown away! With artichoke scraps you can prepare good and healthy recipes, all it takes is a little imagination and passion to be able to minimize waste in the kitchen.
Artichoke stem fritters
Ingredients
- 6 artichokes
- 1 large egg (or two small ones)
- 12 grams of flour
- salt to taste.
- pepper to taste
Preparation
Take the artichoke stems, clean them and cut them into small pieces. In a bowl put the chopped stems, a large egg and flour, mix until a batter forms. Add a grind of salt and a grind of pepper. Scoop out the batter with the help of two spoons and cook in a pan with sunflower oil. Once the pancakes are golden brown, remove and drain on paper towels.
Chickpea noodles with cream of artichoke stems, pecorino cheese and black pepper
Ingredients (for 4 people):
- 400 g of chickpea noodles
- 200 g of grated pecorino cheese
- 8 artichoke stems
- 2 cloves of garlic
- Juice of 1 lemon
- A splash of white wine
- Mint leaves
- Extra virgin olive oil
- Salt to taste.
- Black pepper to taste.
Preparation
In a pot boil the water for cooking the pasta, meanwhile wash and clean the artichokes and douse them with lemon juice so as to prevent oxidation. Cut them into cubes and toss them in a pan with extra virgin olive oil and garlic, deglaze with white wine and finish cooking, adjusting the salt. Mash the artichoke stems with a fork.
Once the pasta is ready drain it, pour it into the pan with the sauce and go to mantecarla with the water , pecorino cheese and black pepper. Sauté the pasta in the pan and serve, decorating with a sprinkling of pecorino cheese and a grind of pepper.
