Spanish artichokes with saffron sauce
4 servings
150 minutes
Spanish artichokes with saffron sauce are an exquisite dish that transports us to sunny Spain, where culinary traditions are infused with the aromas of spices and fresh ingredients. Artichokes, tender and slightly bitter, simmer in a creamy sauce with hints of cinnamon, creating a soft, velvety texture. Saffron adds a warm golden hue and refined flavor, enhancing its elegance. Crispy bread slices blended with garlic and saffron provide richness and depth of aroma. This dish is perfect for a leisurely family dinner or a meal with friends when you want to savor the southern flavors and Mediterranean atmosphere.
1
Cut off the base of the artichoke, remove the outer leaves. Extract the inner stems, 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.
- Spanish artichokes: 1 piece
- Lemon: 0.5 piece
- Wheat flour: 3 tablespoons
- Salt: to taste
2
Meanwhile, heat olive oil in a pan over medium heat. Fry thin slices of bread for 2 minutes on each side until golden brown. Cut the toasted bread into pieces and place them on a plate covered with a paper towel using a spatula.
- White bread: 2 pieces
- Olive oil: 175 ml
3
Let the artichokes dry, saving the water they were cooked in. Heat olive oil in a deep pan and fry 1 clove of garlic for a few minutes until browned. Stir in the remaining flour and cook for another 2 minutes. Then discard the garlic. Add the artichokes to the pan, pour in the milk and 250 ml of the water they were cooked in. Add cinnamon, salt, and pepper. Cover and let simmer on low heat for 30 minutes.
- Garlic: 2 cloves
- Wheat flour: 3 tablespoons
- Spanish artichokes: 1 piece
- Milk: 500 ml
- Cinnamon: 0.5 teaspoon
- Salt: to taste
- Ground black pepper: to taste
4
Cut the remaining garlic clove into 4 pieces and grind it in a mortar with saffron and toasted bread. Mix this paste into the pan, cover again, and let it sit for another 10 minutes. Serve immediately, sprinkled with finely chopped parsley.
- Garlic: 2 cloves
- Saffron: to taste
- White bread: 2 pieces
- Parsley: 4 stems