How to keep artichokes from oxidizing and turning black. 5 techniques that really work
The artichoke is an authentic gastronomic jewel that can be found at a very affordable price in the autumn and winter markets. Typical of Mediterranean cuisine, this healthy vegetable, with a delicate and slightly sweet flavor, has a major drawback: its green leaves tend to turn black in a few minutes. If you have ever prepared artichokes, you probably already know what we are talking about.
To prevent this from happening again, we invite you to read on. In this article we propose 5 techniques to prevent artichokes from oxidizing and losing their visual appeal.
Why do artichokes darken?
The browning of artichokes is due to a process called oxidation, a natural chemical reaction that is triggered when the leaves or core of the vegetable are cut. When the plant cells are broken, an enzyme called polyphenol oxidase is released. This enzyme, when in contact with oxygen in the air, generates those brown or black tones. Although the color change does not significantly affect the flavor, the dull appearance can make artichokes less appetizing.
5 techniques to prevent artichokes from oxidation
1. Use stainless steel utensils: Artichokes react with certain metals, such as iron or aluminum, which accelerates their blackening. To avoid this, it is advisable to use stainless steel knives and utensils. It is also advisable to use glass or ceramic containers instead of aluminum to submerge artichokes.
2. Lemon juice: One of the most classic and effective tricks is the use of lemon juice to delay oxidation. Simply squeeze the juice of a lemon in a bowl of very cold water and immerse the cut artichokes. You can also directly rub the chopped parts of the artichoke with half a lemon.
3. Vinegar water: If you don't have lemons on hand, vinegar is also an excellent option. Add a few tablespoons of vinegar (white or wine vinegar) to a bowl of very cold water, and submerge the artichokes as soon as you cut them.
4. Water with Parsley: If you prefer to avoid the acid touch of lemon or vinegar on your artichokes, you can use parsley. This method will not alter the taste of the artichokes. Simply place a couple of sprigs of parsley in a bowl of cold water. For greater effectiveness, slightly crush the leaves and stems of the parsley to release its properties.
5. Add flour: This trick is less known, but quite used in France. It consists of adding a couple of tablespoons of wheat flour to the cold water in which you will submerge the artichokes. The flour forms a protective layer that prevents the artichoke from coming into contact with oxygen. Be sure to stir well so that the flour does not remain at the bottom of the container.
Additional tips:
If you are cooking cooked artichokes, add the juice of a lemon or a couple of tablespoons of vinegar to the cooking water. It will help to prevent them from browning during cooking. It will not be necessary to soak them in water (with lemon, vinegar or parsley) beforehand if you put them to cook as soon as you cut them.
To prevent your hands from darkening when handling them, wear disposable gloves or rub your hands with lemon before you start working with them.
Time to put on your apron:
Now that you know how to keep artichokes from oxidizing, it's time to put on your apron and enjoy them in some of these delicious recipes!
