Spanish artichokes in marinade
4 servings
120 minutes
Spanish marinated artichokes are an elegant dish of Spanish cuisine filled with freshness and exquisite flavor. Artichokes, tender and slightly nutty, are first boiled and then soaked in a fragrant marinade of white wine vinegar, olive oil, and parsley. The egg adds creaminess while lemon highlights the vegetable's natural freshness. This dish is perfect for a light dinner or as a refined appetizer. In Spain, artichokes often grace festive tables, and their marinated version pays homage to the gastronomic tradition of the Mediterranean diet known for its health benefits. Spanish marinated artichokes are a harmony of flavors and textures that delight anyone who appreciates true culinary magic.
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 with a lid and bring to a boil. Immerse the artichokes in the pot and cook on low heat for 1 – 1 ½ hours until tender. Drain the water and place the artichokes in a large bowl.
- Spanish artichokes: 1 piece
- Lemon: 1 piece
- Wheat flour: 1 tablespoon
- Salt: to taste
2
At this time, boil the egg hard and chop it finely. Chop the parsley finely.
- Chicken egg: 1 piece
- Parsley: 1 stem
3
Mix vinegar with a pinch of salt, then gradually add oil while whisking. Pour the dressing over the artichokes and sprinkle with parsley and egg. Serve immediately.
- White wine vinegar: 3 tablespoons
- Salt: to taste
- Sunflower oil: 9 tablespoons
- Parsley: 1 stem
- Chicken egg: 1 piece