Zero Waste: How to Reuse Artichoke Stems and Leaves

With the second issue of the Zero Waste in the Kitchen column. we find out how to recover and enhance some parts of artichokes that too often end up in the trash: stems and outer leaves.
Parts considered “less noble,” but which are actually Rich in fiber, minerals and beneficial active ingredients.

Reducing food waste in the kitchen is also possible with small daily gestures: all it takes is a pinch of creativity to turn waste into star ingredients for healthy and tasty recipes.

Artichokes: a vegetable not to be wasted

Artichoke is one of those foods of which the nothing is thrown away.
Stems and outer leaves, if well cleaned, can be used in many preparations-they are flavorful, versatile, and perfect for sustainable cooking.

Below we offer you two anti-waste recipes simple and full of flavor, ideal for giving new life to artichoke scraps.

Artichoke stem fritters

Ingredients

• 6 artichokes
• 1 large egg (or two small ones)
• 12 grams of flour
• salt to taste
• pepper to taste

Preparation

• Thoroughly clean the artichoke stems, remove the most fibrous outer part and cut them into very small pieces.

• Transfer them to a bowl, add the’egg and the flour, then mix until the batter is smooth.

• Rule of salt and pepper.

• Heat oil in a high-sided pot or pan.

• Scoop out the batter with two spoons and pour the pancakes into the hot oil.

• Fry them until they turn out golden and crispy, then drain them on paper towels.

• Serve them warm as an appetizer or anti-waste appetizer.

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

• Bring the water for cooking the pasta to a boil.

• Wash and clean the artichoke stems, then spray them with the lemon juice To prevent oxidation.

• Cut them into cubes and sauté them in a pan with extra virgin olive oil e garlic.

• It fades with the white wine and continue cooking until soft. Adjust for salt.

• Mash the stems with a fork until you get a rustic cream.

• Cook the chickpea noodles, drain them when al dente, and transfer them to the pan with the cream.

• Manteca with a little cooking water, add the pecorino cheese and a generous grinding of black pepper.

• Toss the pasta and serve, finishing with more pecorino cheese, pepper and a few mint leaves.

More Zero Waste ideas and recipes

• Another tasty and easy idea to prepare with the artichoke stems is the pesto, perfect for seasoning anything you want, from pasta to bruschetta.
• Another pesto Zero Waste can be prepared with the black cabbage stalks.
• If you want to enjoy a risotto with artichokes, but you have little time to prepare it, you can try our Artichoke and radicchio risotto.