Spanish artichokes with garlic
4 servings
120 minutes
Spanish artichokes with garlic are a true masterpiece of Mediterranean cuisine, revealing a multitude of flavors. Historically, this recipe is rooted in traditional Spanish gastronomy, where artichokes are valued for their delicate taste and nutritional properties. The dish combines the tenderness of stewed artichokes with the spiciness of garlic and a light acidity from wine vinegar, creating a rich, harmonious palette of flavors. Crispy bread infused with the aromas of garlic and parsley adds textural variety, while olive oil highlights the earthy notes of the artichokes. Perfect as a standalone dish or as an elegant side to meat and fish delicacies. Spanish artichokes with garlic are not just food but a culinary journey to sunny Spain, offering warmth and comfort to every taster.
1
Trim the base of the artichoke, remove the outer leaves. Extract the inner stems and drizzle with the juice of half a lemon. Then cut into 4 cm pieces. Divide the heart into 4 parts. Place everything in a large bowl with water and the juice of half a lemon. Then mix a tablespoon of flour with water, pour the mixture into a pot, add water and a pinch of salt. Cover and bring to a boil. Immerse the artichokes in the pot and cook on low heat for 1 – 1 ½ hours until tender.
- Lemon: 1 piece
- Wheat flour: 2 tablespoons
- Salt: to taste
- Spanish artichokes: 1 piece
2
Heat oil in a pot, quickly fry the bread without crusts for 2 minutes on each side, then remove it with a spatula. Add finely chopped onion and cook on low heat, stirring, for 10 minutes.
- Olive oil: 5 tablespoon
- White bread: 1 piece
- Onion: 1 piece
3
At this time, let the artichokes drain in a colander, preserving the liquid they were cooked in.
4
Crush garlic, parsley, fried bread, pepper, and salt in a mortar and add this mixture to the pan with onions. Add the remaining flour and cook, stirring, for 2 minutes. Stir in vinegar and a bit of the liquid in which the artichokes were cooked.
- Garlic: 1 clove
- Parsley: 1 stem
- White bread: 1 piece
- Ground black pepper: 0.3 teaspoon
- Salt: to taste
- Wheat flour: 2 tablespoons
- White wine vinegar: 1 tablespoon
- Spanish artichokes: 1 piece
5
Add the artichokes and enough liquid they were cooked in to cover all the contents of the pan. Season with salt and cook for 10 minutes. Serve immediately.
- Spanish artichokes: 1 piece
- Salt: to taste