Spanish artichokes with red pepper and anchovies
4 servings
120 minutes
Spanish artichokes with red pepper and anchovies are a true reflection of the southern character of Spanish cuisine. This recipe combines the velvety tenderness of artichokes, the sweet juiciness of red peppers, and the savory depth of anchovies, creating a unique balance of flavors. At its core lies the tradition of Mediterranean gastronomy, where artichokes hold an important place as a symbol of the spring harvest. The sauce infused with garlic, parsley, and spices envelops each piece, adding richness and expressiveness to the dish. Served with a light herbal bouquet, it makes for not only a festive but also an everyday treat that pairs perfectly with a glass of Spanish wine. This dish reveals the elegance of simple yet refined Spanish cuisine capable of surprising with its bold combinations.
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
- Spanish artichokes: 1 kg
- Wheat flour: 2 tablespoons
- Salt: to taste
2
At this time, finely chop the parsley. Remove the seeds and slice the pepper thinly. Pat the anchovies dry. Let the artichokes drain in a colander, reserving the liquid they were cooked in.
- Parsley: 9 stems
- Fresh red bell pepper: 1 piece
- Canned anchovy fillets: 3 pieces
3
Heat oil in a pot, add flour and cook, stirring, for 2 minutes. Add pepper and bouquet garni, and slowly pour in 350 ml of the liquid in which the artichokes were cooked. Add salt, pepper, and cook on low heat, stirring, for 5 minutes.
- Olive oil: 2 tablespoons
- Wheat flour: 2 tablespoons
- Bouquet garni: 1 bunch
- Ground black pepper: to taste
- Salt: to taste
4
Crush the garlic with anchovies in a mortar, then add it to the pot with parsley. Mix well and serve the artichokes drizzled with this sauce.
- Garlic: 3 cloves
- Canned anchovy fillets: 3 pieces
- Parsley: 9 stems