21. Welcome to Dubrovnik - TuristiÄka zajednica grada Dubrovnika

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Culinary CornerAn old and nutritious plant,Athe artichoke has been highlyAvalued in this area. Unique Ain the vegetable world, this plantthat fires the imagination reminiscentof distant and unknown lands is aperennial thistle originating from theMediterranean region. Cultivated bythe ancient Egyptians, the artichokewas first brought to Spain by the Arabs,and later to Italy (in the 15th century),and France and England (in the 16thcentury).Edible parts of this aristocrat amongplants include young and unopenedbuds. These unusual grey-greenheads, consisting of the fleshy leavesarrayed like roof tiles, are consideredda gastronomic speciality. Actually,the plant’s tenderest part is the leastnutritive. To put it briefly, we use onlyone fifth of the plant’s nutritional value,which is really a pity. The remainingparts of the artichoke are incrediblybitter and considered to cause increasedpassing of bile and urine. Extensivescientific research proved the artichokeextract to have medicinal propertiesand expanded our knowledge of thisvaluable plant. After the fall of Rome,the artichoke almost fell into oblivion,in order to experience a true renaissancein the 15th century, as was the case withthe arts. In the early 16th century,highly valued for its unusual shape,the artichoke was cultivated as adecorative plant and regularlyconsumed in high class mansionsand Christian monasteries. Namedafter its exotic appearance, theartichoke has been present inDubrovnik for many centuries.Old Dubrovnik’s renaissancedishes often included thishighlyappreciated delicacy. Havingmanaged to preserve a part of theprestige it earned throughout history,the artichoke is nowadays generallyavailable.The energetic value of artichoke (40kcal per 100 g) approximately matchesthat of carrot, i.e. it belongs to themedium energy value food category.Although available only in springand early summer, the fresh artichokedeserves our full attention: it hasoutstanding medicinal properties, it isdelicious, and you can use it to preparedelicious festive dishes.– THE FLOWEROF THEMEDITERRANEANedArtich62 DOBRODOŠLI U DUBROVNIK LJETO 2011.
y JOSIP ŽUVELAokePreparation Method:Clean the archokes, chop off thestalk and remove the outer (older) leaves. Boilfor half an hour, strain and dry thoroughly. Mixbread crumps with grated home-made cheese,chopped garlic, thyme, dill, olive oil, pepperand salt in a bowl.Spread the archoke leaves and fill thespace between them with the bread crumpsstuffing. Put the filled archokes, base side-a Pyrex dish with a lid. The down, into spacebetweenthe archokes should be 4 to 5 cm.In a separate bowl combine springbroad beans and green peas, season themwith the chopped dill, pepper and salt, and mixthoroughly.Fill the space between the archokeswith the broad beans and green peas mixture.Add olive oil and water unl the archoke topsare completely covered. Cover with the lid andbake at 160 - 180º C unl so.The stuffed archokes are best servedin the Pyrex dish in which they have been prepared.Otherwise, put the broad beans andgreen peas on the serving dish, and place thearchokes poured over with their own sauceon the vegetables.This dish is made only from fresh ar-chokes. The season of fresh archokes coincideswith that of spring broad beans andgreen peas. Stuffed archokes can be servedeither hot or cold.Punjene artičoke nadubrovački način(Normativ za 5 osoba)Stuffed ArtichokesDubrovnik Style(Ingredients for 5 persons)- artičoke- Artichokes- krušne mrvice (prezlo)- Bread crumbs- sir (domaći tvrdi ovčji)- Home-made hard goat cheese- češnjak- Garlic- peršin (u listu)- Parsley (leaves)- majčina dušica- Thyme- kopar- Dill- ulje (maslinovo)- Olive oil- mladi bob (zrna-bobaci)- Spring broad beans (shelled)- mladi grašak(zrna)- Green peas- papar- Pepper- sol- Salt75 dag10 dag6 dag3,5 dag4 dag0,9 dag5 dag1,5 dl35 dag30 dag0,007 dag2 dagSUMMER 2011WELCOME TO DUBROVNIK 63
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21. Welcome to Dubrovnik - TuristiÄka zajednica grada Dubrovnika

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21. Welcome to Dubrovnik - TuristiÄka zajednica grada Dubrovnika