亞枝竹Artichoke

gin-gin

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一起跟著做！鼓勵作者

90年初開始莫名其妙地迷上亞枝竹，到09年在巴黎一嚐新鮮吃法後，走到哪都要買來吃，就連孩子們也愛，妙不可言！
Credit goes to a French Italian Massimo who introduced such way to enjoy the truest taste of its freshness, way better than those canned ones.

份量

2 人份

時間

45 分鐘

食材

亞枝竹artichoke

1大朵pc

義大利陳醋balsamic

1湯匙tbs

橄欖油olive oil

1湯匙tbs

黑胡椒粉blackpepper

少許few

1
我一般會買起碼500克一朵的，因為孩子們愛吃； Normally I will buy one weighs about 500g because my kids do fancy for its unique flavour.
2
把亞枝竹放在過面的沸水裡開蓋煮15分鐘； Boil the cleaned artichoke for 15 mins without the lid.
3
反過來再煮15分鐘，依然開蓋； Turn upside down for another 15 mins.
4
把筷子插進中心測試一下煮熟與否； Insert one chopstick into the heart to check if it is well done.
5
混合橄欖油和義大利陳醋，撒點黑胡椒粉； Prepare the mixture of extra virgin olive oil and balsamic, sprinkle some black pepper on it.

6
只吃每一片依附著芯最嫩之處； Peel and eat only the tender part of each slice.
7
蘸著醬汁吃增添味道； It tastes different by dipping the said sauce.
8
吃到看見尖尖的就拔掉，裡面的毛也不要； When you see the pointed leaves, stop eating until peel all off together with the hairy parts inside.
9
沖洗乾淨裡面的毛； Wash it till all hair is gone.
10
最精彩最回甘的就是亞枝竹的芯。 The most fantastic part is the artichoke heart, I treat it as a no-frill meal because I am almost full after eating just my portion.
11
我每隔一個月都會買一個喲！ I usually buy one every other month from Citisuper here in Hong Kong.
12
配上美酒，成就一頓簡單素餐。 Awaken your taste buds with a glass of Rosé, if you desire.