Artichoke bottoms
The meaty lower part of the artichoke receptacle without leaves or fibres, for stuffing, salads, risotto and baking.
Artichoke bottoms are the meaty lower part of the artichoke receptacle, fully cleaned of leaves and the fibrous choke, round, concave, with tender firm flesh and a delicate nutty taste. They are boiled or used canned as cups for stuffing (with egg, crab, cheese, meat), cut into salads, risotto, pasta and baked.
Calories, proteins, fats and carbohydrates per 100 g of product
Artichoke bottoms, Raw: Calories 38.0 kcal, Proteins 2.6 grams, Fats 0.4 grams, Carbohydrates 7.8 grams per 100 g of product.
Recipes with this ingredient
Artichoke soufflé is a refined dish of European cuisine that embodies the tenderness of textures and harmony of flavors. Historically, artichokes were valued for their unique structure and exquisite taste, and the addition of them to soufflé became a culinary revelation for gourmets. The creamy sauce with broth and cream gently envelops the artichokes, highlighting their natural sweetness. The lightness of the soufflé is achieved through an airy mixture of eggs and two types of cheese, creating a golden crust when baked. This dish is perfect for a festive dinner or special occasion, delighting with its elegance and delicate flavor. The presentation is accompanied by an aromatic sauce that completes the flavor composition. Artichoke soufflé is culinary poetry that impresses anew every time.
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