Skip to content

Artichokes – Alcachofas!

One of my favorite foods is artichokes. Here in the states they seem to be a very gourmet kind of food, but growing up I remember eating a lot of them (my mom knew I loved them so she spoiled me a little bit due to my skinny frame hahahah). I have seen artichokes here but never attempted to prepare them…until last week! Every once in a while is nice to prepare something that reminds you of home.

Una de mis comidas favoritas son alcachofas. Aqui en los Estados Unidos parecen ser una comida reservada para eventos especiales, muy gourmet, pero yo creci comiendo alcachofas en Chile (mi mama sabia que me encantaban y como siempre he sido flaco me daba muchas! jajaajja). He visto varios lugares vendiendo alcachofas pero nunca intente prepararlas…hasta la semana pasada! De vez en cuando es rico preprar algo que te recuerde tu casa.

Many people haven’t tried artichokes the way I make them. It’s such a weird looking plant that I am sure many don’t even try to figure out how to eat the bunch of leaves…..oooh but people who don’t try it are missing so much flavor and tastiness!!!! (Ask Leslie….she tried them and she loved them!)

No mucha gente aca ha comido alcachofas de la manera que las como yo. Es una planta que se ve tan rara que estoy seguro mucha gente ni siquiera intenta comerse un monton de hojas….ooh pero los que no las prueban se estan perdiendo un monton de sabores deliciosos!!! (Preguntenle a Leslie…..ella las probo y le encantaron!!!)

So if you have never tried artichokes in the past and are curious about how to give them a shot, here is my recipe; super simple, easy to do and super good. Plus artichokes are a great source of vitamins and minerals and low in calories.

Asi que si nunca has probado alcachofas y quieres intentar, aqui va mi receta de como prepararlas; muy facil, simple y muy rico. Ademas alcachofas son una buena fuente de vitaminas y minerales y baja en calorias.

  1. Wash the artichokes in cold water. You want to get any dirt in the outside off; you will boil them so there is no need to be super thorough.
  2. Cut the stem so they are about 1 inch long.
  3. Put all the artichokes in a big pot and add water – you want them to float in the pot – cover the pot and start boiling them.
  4. When the water is boiling, turn the heat down to medium, and let them boil for 20 to 30 minutes. You know they are done when you poke the stems with a fork and the stems are soft and easy to puncture. They also change color to a darker green.
  5. Once done, take them of the water into a colander and let them cool off. They hold water in the leaves so make sure you put something under the colander. When they are cold, they are ready to eat!
  1. Lavar las alcachofas en agua fria. Solo para limpiar el exterior; las vas a hervir asi que no tiene que ser una limpieza super profunda.
  2. Corta el tallo para que quede de unos 3 cm.
  3. Pon las alcachofas en una olla grande y agrega aguahasta que las alcachofas queden flotando – cubre la olla y ponlas a hervir a fuego alto.
  4. Cuando empieze a hervir, baja el fuego a medio, y dejalas hervir por 20 o 30 minutos. Sabras que estan listas cunado pinches los tallos con un tenedor y el tenedor entre facil. Tambien van a cambiar de color a un verde oscuro.
  5. Una vez listas, sacalas del agua y ponlas en un colador para dejar enfriar. Van a absorver agua asi que asegurate de poner algo abajo del colador. Una vez frias, estan listas para comer!

Now, how do you eat these things?!?! It is easier to show you, but I’ll try to explain as good as I can.

Ahora, como se comen estas cosas!?!?! Es mas facil demostrarles, pero intentare explicar los mejor posible.

You need to make a seasoning with lemon juice, olive oil, and salt. I used about 4 lemons, two teaspoons of olive oil and a little bit of salt – there is no right or wrong it’s all up to you – just make sure you have more lemon juice than oil and shake it all well. I divided mine into two servings and put them in little containers.

Necesitas hacer un alino con jugo de limon, aceite de oliva, y sal. Yo use 4 limones, dos cucharaditas de aceite de oliva y un poc de sal – no hay una medida exacta es todo dependiendo de tu gusto – solo asegurate de tener mas limon que aceite y revolverlo bien. Yo dividi mi alino en 2 porciones y las puse en posillos pequenos.

You will start peeling the leaves and dipping the lower end in the juice, then you will scrape the leaf with your teeth. The leaves have a little meat in the bottom and that is what you eat. You will continue peeling until you reach the core. This is the best part!!! The core will have a circle of thin leaves that look like hair; you want to take those out by scraping them. The core looks like a little bowl. Dip the core in the juice; let it sit for a few seconds so it soaks the lemon…….and…..ENJOOOOOOOOOY!!!

Para comer vas a sacar hoja por hoja y untar la punta de la hoja que tiene “carne” en el jugo, luego vas a usar tus dientes para raspar la parte comestible de la hoja. La hoja no se come, solo la parte carnosa. Va a seguir hoja por hoja hasta que llegues al corazon…o en buen Chileno…al poto de la alchofa. Es la mejor parte!!!!! El poto tiene unas hojas que parecen pelos; esos hay que sacarlos raspandolos. El poto pareceun bowl. Untalo en el jugo de limon; dejalo absorver jugo ……..y…..a disfrutar!!!!!!!

3 thoughts on “Artichokes – Alcachofas! Leave a comment

Leave a Reply / Deje un Comentario

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: