Artichokes with Vegetables – Ingredients and Preparation Method

Artichokes with Vegetables – Ingredients and Preparation Method

Artichoke, also known as "earthy thistle," is a nutritious plant belonging to the thistle family. The outer leaves are inedible, but the inner leaves can be consumed. This plant is rich in essential nutrients such as vitamins, manganese, and potassium. It aids digestion, prevents constipation, promotes heart health, and reduces the risk of hemorrhoids.

In this article from Arabicook.com, we will present the ingredients and preparation method for Artichokes with Vegetables.

Ingredients for Artichokes with Vegetables:

• 2 packs of frozen artichokes.
• 1 pack of frozen peas.
• 5 medium-sized carrots.
• 3 cans of corn.
• 1 can of sliced mushrooms.
• 1 pack of green beans.
• 2 medium-sized tomatoes.
• 1 medium-sized onion.
• 3 garlic cloves.
• 1 quince.
• 1 bunch of cilantro.
• 2 tablespoons of roasted flour.
• 2 teaspoons of garlic powder.
• 1 small cup of lemon juice.
• Olive oil and salt to taste.
• 3 teaspoons of mixed spices.
• Grated cheese for garnish.

Preparation Method for Artichokes with Vegetables:

1. Prepare the vegetables:

   • Cut the green beans into small pieces and grate the carrots. Finely chop the onion and cilantro. Peel and cut the quince into small pieces. Chop the tomatoes and hollow out the artichokes after peeling them.

2. Boil the vegetables:

   • In a pot, add the peas, carrots, corn, quince, green beans, tomatoes, mushrooms, and a pinch of salt. Boil these ingredients until they are tender.

3. Prepare the aromatic mix:

   • Heat some olive oil in a pan, add the minced garlic, onion, and cilantro, and sauté until the garlic and onions turn golden.

4. Cook the artichokes:

   • In a separate pot, add the artichokes along with water and salt, and boil them until fully cooked.

5. Combine the vegetables:

   • Once the vegetables are cooked, add the sautéed garlic, onion, and cilantro mixture. Then, add lemon juice, mixed spices, and salt, stirring everything together. Drain the broth and set it aside.

6. Stuff the artichokes:

   • Once the artichokes are cooked, drain the water and place them in a baking tray. Fill each artichoke with the vegetable mixture.

7. Prepare the sauce:

   • In a small pot, toast the flour, then add the reserved broth, garlic powder, and a little lemon juice, stirring until the sauce is smooth. Pour a portion of the sauce over the stuffed artichokes.

8. Bake the dish:

   • Sprinkle grated cheese over the artichokes and bake in the oven at a high temperature until the cheese melts and turns golden.

9. Serve:

   • Once the dish is cooked, remove it from the oven and serve hot.