{"id":12481,"date":"2026-03-10T20:49:35","date_gmt":"2026-03-10T18:49:35","guid":{"rendered":"https:\/\/andrestover.com\/?p=12481"},"modified":"2026-03-10T20:49:36","modified_gmt":"2026-03-10T18:49:36","slug":"crispy-artichoke","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/crispy-artichoke\/","title":{"rendered":"Kr\u00f5be arti\u0161okk"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Roog on saanud oma inspiratsiooni Rooma Juudi k\u00f6\u00f6gist, kus t\u00e4nap\u00e4eval pakutakse Carciofi alla giudia rooga paljudes restoranides. Roa saladus p\u00f5hineb arti\u0161oki topelt frittimisest. Esmalt frititakse arti\u0161okki madalal temperatuuril, et teha arti\u0161oki s\u00fcdamik pehmeks ning seej\u00e4rel frititakse seda k\u00f5rgel temperatuuril, mille jooksul arti\u0161okk avaneb ja moodustub lillekujuline kr\u00f5bedate kroonlehtedega roog, mille s\u00fcdamik on pehme ja m\u00f5nus. Maitsva Tartu reeglite j\u00e4rgi on vaja pakkuda pearoana ka taimset versiooni, mis ei tohi sisaldada liha. Valisime Carciofi alla giudia toidufestivali taimseks pearoaks. Enamus lisandeid olid selles roas samasugused kui Veise filet mignoni juures.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-vivid-red-color\">Valmistamise aeg: Kogu pearoa valmistamine v\u00f5tab aega umbes 3-4 tundi<br>Tase: Keskmine<br>Kogus: vastavalt s\u00f6\u00f6jate arvule<\/mark><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"text-decoration: underline;\">Koostisosad:<\/span><br><em>Arti\u0161okk<\/em>:<br>V\u00e4rsked arti\u0161okid<br>Toidu\u00f5li frittimiseks<br>Meresoola maitsestamiseks<br>V\u00e4rskelt riivitud sidrunikoort ja sidrunimahla serveerimise juurde<br>V\u00e4ike peot\u00e4is seederm\u00e4nni seemneid arti\u0161okile serveerimisel peale puistamiseks<br>Parmesani toidule peale riivimiseks<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><em>Kartulilootsik:<\/em><br>Suuremad, ilusa kuju ja kahjustusteta kartulid<br>Toidu\u00f5li frittimiseks<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><em>Kastanid:<\/em><br>Konservkastanid<br>Praadimiseks natuke v\u00f5id<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><em>K\u00fc\u00fcslaugu konfit:<\/em><br>\u00dche k\u00fc\u00fcnega Solo k\u00fc\u00fcslaugud, \u00fclemine ots umbes 4-5 mm maha l\u00f5igatud<br>Toidu\u00f5li k\u00fc\u00fcslaukude k\u00fcpsetamiseks<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><em>Kastani kaste:<\/em><br>50-80 g kastanijahu<br>400 g Pastinaaki, kooritud ja j\u00e4medalt t\u00fckeldatud<br>1 keskmine sibul, kooritud ja j\u00e4medalt t\u00fckeldatud<br>0,25 tl t\u00fc\u00fcmiani<br>4 keskmist k\u00fc\u00fcslauguk\u00fc\u00fcnt<br>1 varsselleri vars, t\u00fckeldatud umbes 1 cm pikkusteks t\u00fckkideks<br>250 g Vahukoort<br>Musta pipart ja meresoola maitsestamiseks<br>1,5 spl tumedat sojakastet<br>1,5 spl Worchesteri kastet<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><em>Karamellistatud balsamico \u0161alott:<\/em><br>\u00dche pannit\u00e4ie tegemiseks kulub umbes 200 g \u0161alottsibulaid, kooritud ja l\u00f5igatud pooleks v\u00f5i neljaks s\u00f5ltuvalt \u0161alottide suurusest<br>Meresoola maitsestamiseks<br>Suhkur<br>2-3 spl toidu\u00f5li<br>30 ml balsami\u00e4\u00e4dikat<br>V\u00f5iga praetud shimeji seened:<br>Paar peot\u00e4it shimeji seeni, juureosa \u00e4ra l\u00f5igatud<br>1 spl v\u00f5id praadimiseks<br>N\u00e4put\u00e4is meresoola maitsestamiseks<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"text-decoration: underline;\">Valmistamine:<\/span><br><em>Arti\u0161okk:<\/em><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Prepareeri arti\u0161okk. Selleks l\u00f5ika arti\u0161oki tipust umbes 1\/3 jagu lehti l\u00fchemaks. Lisaks t\u00f5mba \u00e4ra v\u00e4limised, puitunud lehed. Seej\u00e4rel eemalda lusikaga arti\u0161oki \u00f5ie p\u00f5hi, mis on karvane ja mitte s\u00f6\u00f6dav.<\/li>\n\n\n\n<li>Kuumuta toidu\u00f5li fritis v\u00f5i keedupotis 130 kraadi C juurde. Aseta arti\u0161okk \u00fcleni \u00f5lisse ja friti 10 minutit. Selle ajaga muutub arti\u0161oki p\u00f5hi pehmeks, aga arti\u0161okk ei pruunistu. Selles staadiumis v\u00f5ib vajadusel arti\u0161okki k\u00fclmutada ja s\u00e4ilitada. Kohe frittides lase arti\u0161okil jahtuda.<\/li>\n\n\n\n<li>Selleks, et toitu serveerida sulata arti\u0161okk \u00fcles, kuumuta toidu\u00f5li 180 kraadi C juurde ning friti seda 1 kuni 1,5 minuti jooksul.<\/li>\n\n\n\n<li>N\u00f5rista arti\u0161oki seest \u00f5li v\u00e4lja, aseta arti\u0161okk majapidamispaberile, et eemaldada \u00fcleliigne \u00f5li.<\/li>\n\n\n\n<li>Raputa arti\u0161okile peale meresoola ja riivi sidrunikoort, samuti n\u00f5rista peale veidi sidrunimahla.<\/li>\n<\/ol>\n\n\n\n<p class=\"wp-block-paragraph\"><em>Kartulilootsik:<\/em><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Keeda kartulid poolpehmeks, umbes 20 minuti jooksul.<\/li>\n\n\n\n<li>Jahuta kartulid maha, l\u00f5ika pooleks ja \u00f5\u00f5nesta kartuli sisu \u00e4ra niimoodi, et koore alla j\u00e4\u00e4b umbes 1 cm paksuselt kartulit alles.<\/li>\n\n\n\n<li>K\u00fclmuta kartulid t\u00e4ielikult -20 kraadi C juurde.<\/li>\n\n\n\n<li>K\u00fclmunud kartulid friti 130 kraadi C juures toidu\u00f5lis 10 minuti jooksul.<\/li>\n\n\n\n<li>Jahuta frititud kartulid ning k\u00fclmuta t\u00e4ielikult -20 kraadi C juures. Sedasi ettevalmistatud kartuleid v\u00f5ib s\u00e4ilitada pikka aega.<\/li>\n\n\n\n<li>Enne serveerimist kuumuta toidu\u00f5li 180 kraadi C juurde ning friti kartuleid 2,5 minuti jooksul kuni kartulid t\u00f5usevad \u00f5li pinnale ja on muutunud kuldpruuniks ja kr\u00f5bedaks.<\/li>\n\n\n\n<li>Enne serveerimist raputa kartulitele kindlasti meresoola.<br>Serveeri.<\/li>\n<\/ol>\n\n\n\n<p class=\"wp-block-paragraph\"><em>Kastanid:<\/em><br>Kuumuta pannil v\u00f5i k\u00f5rgele kuumusele ning prae kastaneid kiiresti umbes 1 minuti jooksul. Selle ajaga kastanid karamellistuvad kergelt.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><em>K\u00fc\u00fcslaugu konfit:<\/em><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>L\u00f5ika k\u00fc\u00fcslaugu \u00fclemisest poolest maha 4-5 mm l\u00f5ik.<\/li>\n\n\n\n<li>Aseta k\u00fc\u00fcslaugud kuumakindlasse vorni v\u00f5i pannile.<\/li>\n\n\n\n<li>Vala k\u00fc\u00fcslaugud \u00fcle toidu\u00f5liga nii, et need oleksid umbes 1\/3 kuni \u00bd ulatuses \u00f5lis.<\/li>\n\n\n\n<li>K\u00fcpseta praeajus 150 kraadi juures 25 minutit.<br>Kasuta k\u00fc\u00fcslauke toidu serveerimisel lisandina.<\/li>\n<\/ol>\n\n\n\n<p class=\"wp-block-paragraph\"><em>Kastani kaste:<\/em><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Koori pastinaak ja sibul ning haki j\u00e4medalt ning aseta keedupotti.<\/li>\n\n\n\n<li>Lisa k\u00fc\u00fcslaugud ning t\u00fckeldatud varsselleri varred. Kata aedvili veega ja keeda kuni varsseller ja pastinaak on pehmed.<\/li>\n\n\n\n<li>Lisa meresool, must pipar ja vahukoor, Worchesteri kaste, sojakaste ning purusta k\u00f5ik saumiksriga.<\/li>\n\n\n\n<li>Lisa kastanijahu ja sega. Kastanijahu paksendab oluliselt kastet. Lisa vett kuni see on saavutanud sobiva konsistentsi.<\/li>\n<\/ol>\n\n\n\n<p class=\"wp-block-paragraph\"><em>Karamellistatud balsamico \u0161alott:<\/em><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Koori \u0161alotid ja l\u00f5ika pooleks v\u00f5i neljaks.<\/li>\n\n\n\n<li>Lao \u0161alotid ahjuvormi v\u00f5i kuumakindlale pannile. Lisa 3-4 smp toidu\u00f5li ja natuke meresoola. Kata fooliumi v\u00f5i kaanega ja k\u00fcpseta 160-170 kraadi C juures 30 minutit.<\/li>\n\n\n\n<li>Lisa umbes 30 ml ja raputa \u0161alotid \u00fcle kergelt suhkruga. Kata ahjuvorm kaane v\u00f5i fooliumiga ning k\u00fcpseta veel umbes 30 minutit 160-170 kraadi C juures.<br>Kasuta karamellistatud \u0161alotte toidu serveerimisel.<\/li>\n<\/ol>\n\n\n\n<p class=\"wp-block-paragraph\"><em>V\u00f5iga praetud shimeji seened:<\/em><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Eemalda seentelt noaga juure osa.<\/li>\n\n\n\n<li>Kuumuta pannil v\u00f5i ning prae seeni umbes 1 min jooksul kuumal pannil seeni sidevalt segades. Maitsesta kergelt meresoolaga.<\/li>\n<\/ol>\n\n\n\n<p class=\"wp-block-paragraph\"><em>Toidu serveerimine:<\/em><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>T\u00f5sta suure, musta praetaldriku \u00fchte serva kaks kusikat\u00e4it kastet ja t\u00f5mba lusika p\u00f5hjaga laiaks triibuks.<\/li>\n\n\n\n<li>Kastmetriibu tippu aseta kastan.<\/li>\n\n\n\n<li>Kastanist j\u00e4rgmisena aseta kastmele \u00fcks konfititud solo k\u00fc\u00fcslauk.<\/li>\n\n\n\n<li>Frititud kartulilootsikusse t\u00f5sta m\u00f5ned karamellistatud balsamico \u0161alotid ning v\u00f5iga praetud shimeji seened. Aseta lootsik poolviltu kastmetriibule k\u00fc\u00fcslaugu k\u00f5rvale.<\/li>\n\n\n\n<li>Kastmetriibu laiemasse otsa t\u00f5sta frititud arti\u0161okk, kastani peale aseta v\u00e4ike t\u00fc\u00fcmianioksa tipp.<\/li>\n\n\n\n<li>Raputa toidule peale v\u00e4rskelt jahvatatud musta pipart ning arti\u0161oki peale v\u00e4ike peot\u00e4is seederm\u00e4nni seemneid ning riivi kasutades peent riivi peale natuke parmesani.<br>Valmis!!<\/li>\n<\/ol>\n<div id=\"themify_builder_content-12481\" data-postid=\"12481\" class=\"themify_builder_content themify_builder_content-12481 themify_builder themify_builder_front\">\n\n\t<\/div>\n<!-- \/themify_builder_content -->","protected":false},"excerpt":{"rendered":"<p>Roog on saanud oma inspiratsiooni Rooma Juudi k\u00f6\u00f6gist, kus t\u00e4nap\u00e4eval pakutakse Carciofi alla giudia rooga paljudes restoranides. Roa saladus p\u00f5hineb arti\u0161oki topelt frittimisest. Esmalt frititakse arti\u0161okki madalal temperatuuril, et teha arti\u0161oki s\u00fcdamik pehmeks ning seej\u00e4rel frititakse seda k\u00f5rgel temperatuuril, mille jooksul arti\u0161okk avaneb ja moodustub lillekujuline kr\u00f5bedate kroonlehtedega roog, mille s\u00fcdamik on pehme ja m\u00f5nus. [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":12484,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[19,805,22],"tags":[777,35,775],"class_list":["post-12481","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-rahvustoidud","category-maitsev-tartu","category-taimetoidud","tag-artichoke","tag-itaalia","tag-maitsev-tartu","has-post-title","has-post-date","has-post-category","has-post-tag","has-post-comment","has-post-author"],"translation":{"provider":"WPGlobus","version":"3.0.2","language":"ee","enabled_languages":["en","ee"],"languages":{"en":{"title":true,"content":true,"excerpt":false},"ee":{"title":true,"content":true,"excerpt":false}}},"_links":{"self":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/12481","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/comments?post=12481"}],"version-history":[{"count":34,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/12481\/revisions"}],"predecessor-version":[{"id":12516,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/12481\/revisions\/12516"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/12484"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=12481"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=12481"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=12481"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}