Artichokes are vegetables called sprouts. Oval shaped and have short leaves overlapping, thick and tight, medium green.
It is observed in the firm, tight and crisp texture of its leaves. That they are green, not faded, wilted or dried, or soft and loose.
The thickest and heaviest should be chosen.
It is used in creams, sauces, salads and their hearts are grilled or added sauces, among many other preparations.
Whole, clean and dry, are stored in the “vegetable drawer” in the refrigerator, in a plastic bag. Or freeze, after peeling, cleaning, whitening and cooling.
Cool. Frozen.
Eight days. 1 month.
As the artichoke oxidises (obscures) easily, you must have a container with water with lemon and salt and are placed there which are peeling and cleaning.
Great iron content. (See nutrient content and its benefits in vegetables).
Periodically check the condition of the product, its storage and conservation, to be able to consume it in time.
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