I-artichoke iyisitshalo sonyaka wonke, kodwa inkathi ingoMashi-Ephreli noSepthemba-Okthoba. Ama-artichokes asentwasahlobo ayindilinga kakhudlwana ngomumo anama-inflorescence avulekile kancane, ama-artichokes asekwindla anwetshiwe futhi avuleke kakhulu. Amaqabunga amakhulu akhula ekugcineni kwesiqu, njengoba ethola ukukhanya okuningi nelanga, futhi "izingane" zikhula emthunzini. Ama-artichokes amancane anesisindo esincane, ayethengiswa kuphela efriziwe futhi efakwe emanzini, manje ungathenga amasha. Ungakhetha kanjani ama-artichokes I-artichoke entsha inamaqabunga aluhlaza abushelelezi "ancipha" lapho ecindezelwe. Izibazi kanye nemihuzuko ezinsweni akubonisi nhlobo ukuthi i-artichoke ayintsha - ingakha ngenxa yokungahambi kahle kakhulu. Ama-artichokes amasha ahlala enesisindo esingaphezu kokubukeka kwawo kusikisela. Ama-artichokes amnandi kakhulu yilawo asebusika, "aqatshulwe" yiqhwa lokuqala. Amaqabunga e-artichoke awasetshenziswa ekuphekeni. Ungawagcina kanjani ama-artichokes Monisa ama-artichokes ngamanzi, ubeke esikhwameni sepulasitiki bese ugcina esiqandisini noma kubhasikidi wemifino kuze kube amasonto amabili. Indlela yokupheka ama-artichokes Ama-artichokes angashiswa, athoswe, afakwe isitshulu, futhi agwetshwe. Ama-pasta, ama-casseroles, isitshulu semifino kanye ne-artichoke risotto aphuma enamanzi kakhulu. Ama-artichokes angasetshenziswa ukwenza ama-purees namasaladi. Ama-artichokes aqandisiwe athengwe esitolo asetshenziswa kangcono ezitsheni ezibabayo kakhulu. Ukudla okuzohlanganiswa nama-artichokes - amafutha: amafutha omnqumo, ibhotela, amafutha e-hazelnut, amafutha e-hazelnut; - amakhambi nezinongo: tarragon, chervil, thyme, sage, rosemary, garlic, dill; - ushizi: ushizi wembuzi, iRicotta, iParmesan; - izithelo: ilamula, i-orange; – imifino kanye nemifino: amazambane, shallots, amakhowe, ubhontshisi, uphizi. Ama-Nuances Uma upheka ama-artichokes, sebenzisa njalo ummese wensimbi engenasici kanye nezitsha; insimbi ne-aluminium kuzobangela ukuthi ama-artichokes alahlekelwe umbala wawo. Uma usebenzisa i-foil lapho upheka ama-artichokes, qiniseka ukuthi ayihlangani nama-artichokes. Lapho uqopha ama-artichokes, gcoba ijusi kalamula phezu kokusikwa. Faka izingcezu ze-artichoke ezihlutshiwe endishini enejusi kalamula ehlanjululwe emanzini (izipuni ezi-3-4 zejusi nge-250 ml yamanzi). Ukuze ugcine umbala we-artichokes ngenkathi ubilisa, engeza amathisipuni angu-2 kafulawa nezipuni ezimbili zamafutha omnqumo emanzini. Uma ungathandi iphunga lokupheka ama-artichokes, engeza amaqabunga e-bay ebhodweni. Ukuhlanza i-artichoke 1) Ngommese obukhali, nquma isiqu nangaphezulu kwe-artichoke (cishe 1/3) ukuze uveze umongo. 2) Susa amaqabunga angaphandle angaphansi, anesakhiwo esiqinile. Susa ngokucophelela noma imaphi amaqabunga awonakele kakhulu noma ansundu. 3) Kusuka ishidi ngalinye, nquma ingxenye engaphezulu ngesikelo (nge-1/3), ayidliwa. 4) Hlanza ama-artichokes kahle ngaphansi kwamanzi agobhozayo. Qinisekisa ukuthi akukho ukungcola phakathi kwamaqabunga. 5) Ngesigamu selamula, gcoba zonke izingxenye zamaqabunga ukuze zingabi mnyama.
Ungawadla kanjani ama-artichokes 1) Ama-artichokes adliwa ngezandla. I-2) Amaqabunga ahlukaniswa ngesikhathi esisodwa, isisekelo esinenyama sicwiliswa ku-sauce, bese sidonsa ngokushesha phakathi kwamazinyo ukuze kukhishwe ingxenye yethenda. Ingxenye engenakudliwa yeqabunga ibekwe onqenqemeni lwepuleti. 3) Ngommese, nquma ngokucophelela ingxenye engenakudliwa kusukela emnyombweni we-artichoke. I-4) "Inhliziyo" yethenda ye-artichoke ifakwe ku-sauce futhi idliwe ngokujabulisayo. Umthombo: realsimple.com Ukuhumusha: Lakshmi