鹽焗朝鮮薊 Salt-Baked Artichokes
在超市裡，很容易就被這巨大的花苞吸引目光——它就是朝鮮薊，又稱洋薊，被譽為“地中海綠寶石”。朝鮮薊不僅富含膳食纖維，還具有護肝、抗炎、降膽固醇等功效。
當看到Adele推薦的鹽焗食譜，抱持著試試的心態，做了後整個大愛！這和之前用蒸的根本不是同種食物啊～～散發著迷人的煙燻香氣、入口又軟又嫩，搭配著微鹹的起司和香料美味極了！
又因其吃法是一瓣一瓣剝著吃，對我這個看劇嘴停不下來的人，簡直是追劇好隊友，比起嗑洋芋片，嗑朝鮮薊超健康！
At the supermarket, it’s hard to miss this giant, striking flower bud — the artichoke, also known as the globe artichoke or Mediterranean green gem.
Not only is it rich in dietary fiber, but it’s also known for its liver-protecting, anti-inflammatory, and cholesterol-lowering benefits.
When I came across Adele’s salt-baked artichoke recipe, I decided to give it a try — and instantly fell in love! It’s completely different from the steamed version I used to make.
It has a smoky aroma, and the flesh turns tender and buttery, blending perfectly with the slightly salty cheese and spices — absolutely delicious!
And since you eat it petal by petal, it’s the perfect snack companion for drama nights — much healthier than munching on chips!
※鹽焗時小心火不要太大，起煙會很嗆人。
※喜歡口感輕脆的，鹽焗的時間可以短一些，喜歡口感軟嫩的，鹽焗時間可以長一些。
※鹽焗建議使用鐵鍋、陶鍋、厚底不鏽鋼鍋。
※ Keep the heat moderate while baking; if it smokes too much, the fumes can be irritating.
※ For a crisper texture, shorten the baking time; for a softer, melt-in-mouth texture, bake a bit longer.
※ It’s best to use a cast-iron pot, clay pot, or a thick-bottomed stainless-steel pan for salt baking.
鹽焗朝鮮薊 Salt-Baked Artichokes
在超市裡，很容易就被這巨大的花苞吸引目光——它就是朝鮮薊，又稱洋薊，被譽為“地中海綠寶石”。朝鮮薊不僅富含膳食纖維，還具有護肝、抗炎、降膽固醇等功效。
當看到Adele推薦的鹽焗食譜，抱持著試試的心態，做了後整個大愛！這和之前用蒸的根本不是同種食物啊～～散發著迷人的煙燻香氣、入口又軟又嫩，搭配著微鹹的起司和香料美味極了！
又因其吃法是一瓣一瓣剝著吃，對我這個看劇嘴停不下來的人，簡直是追劇好隊友，比起嗑洋芋片，嗑朝鮮薊超健康！
At the supermarket, it’s hard to miss this giant, striking flower bud — the artichoke, also known as the globe artichoke or Mediterranean green gem.
Not only is it rich in dietary fiber, but it’s also known for its liver-protecting, anti-inflammatory, and cholesterol-lowering benefits.
When I came across Adele’s salt-baked artichoke recipe, I decided to give it a try — and instantly fell in love! It’s completely different from the steamed version I used to make.
It has a smoky aroma, and the flesh turns tender and buttery, blending perfectly with the slightly salty cheese and spices — absolutely delicious!
And since you eat it petal by petal, it’s the perfect snack companion for drama nights — much healthier than munching on chips!
※鹽焗時小心火不要太大，起煙會很嗆人。
※喜歡口感輕脆的，鹽焗的時間可以短一些，喜歡口感軟嫩的，鹽焗時間可以長一些。
※鹽焗建議使用鐵鍋、陶鍋、厚底不鏽鋼鍋。
※ Keep the heat moderate while baking; if it smokes too much, the fumes can be irritating.
※ For a crisper texture, shorten the baking time; for a softer, melt-in-mouth texture, bake a bit longer.
※ It’s best to use a cast-iron pot, clay pot, or a thick-bottomed stainless-steel pan for salt baking.
在 Cookpad App 開啟料理步驟
- 1
將朝鮮薊和巴西里洗乾淨。Wash the artichokes and parsley thoroughly.
- 2
將巴西里切碎，與鹽、蒜泥、胡椒粉以及油，混合拌勻備用。Finely chop the parsley, then mix it with salt, minced garlic, black pepper, and oil until well combined.
- 3
將朝鮮薊頂部朝下，用力按壓滾動使其花瓣鬆動，方便打開花瓣，並將尾部過長的花莖切除。Place the artichoke upside down and press it firmly while rolling to loosen the petals, making them easier to open. Trim off any excess length from the stem.
- 4
先將剛剛備用的巴西里塞進朝鮮薊中後，再塞入起司。 Stuff the prepared parsley mixture into the artichoke first, then fill in with the cheese.
- 5
在不鏽鋼鍋中倒入約0.5cm厚的鹽，放入朝鮮薊。Pour a layer of salt about 0.5 cm thick into a stainless-steel pot, then place the artichokes on top.
- 6
在朝鮮薊開口處再倒入一些油，加蓋中小火焗20~30分鐘(煮的時間因朝鮮薊大小而有所不同)，然後開蓋再煮五分鐘讓水氣蒸發。Drizzle some oil over the openings of the artichokes, cover the pot, and bake over medium–low heat for 20–30 minutes (cooking time may vary depending on the size of the artichokes). Then uncover and cook for another 5 minutes to let the moisture evaporate.
- 7
將焗好的朝鮮薊取出，並將底部少量燒焦的莖葉去除。Remove the baked artichokes from the pot and trim off any slightly burnt leaves or stems at the bottom.
- 8
由底部將朝鮮薊切成四瓣。Cut the artichoke into four wedges from the bottom.
- 9
取一個湯匙，將朝鮮薊的毛絮挖除。(熟透的朝鮮薊很軟能輕易挖除)Use a spoon to scoop out the fuzzy choke from the center. (If the artichoke is well-cooked, it will be soft and easy to remove.)
- 10
至此朝鮮薊才算是處理完了，朝鮮薊可食用的地方主要是中間挖除毛絮的部分，以及花瓣底部，軟嫩的部份。At this point, the artichoke is finally ready. The edible parts are mainly the center (after removing the fuzzy choke) and the soft, tender base of each petal.
- 11
使用過的鹽過篩，將結塊的鹽剃除後，剩下的可以留著下次重複使用。Sift the used salt to remove any clumps, and keep the remaining clean salt for reuse next time.
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