ALCACHOFAS EN CALDO EMPANADO
INGREDIENTS
- 6 to 8 artichokes (enough to cover the surface of the pot without overlapping)
- Lemon
- Stock cube
- Oil
- One tomato
- Garlic
- Parsley
- Breadcrumbs
- Pine nuts
- Saffron
- Salt
PREPARATION
It is a mild and digestive dish that can be served as entrée.
Clean the soft and fresh artichokes by cutting the stalk, the upper part of the leaves (a little less than a third part) and the outer leaves if they are too thick. Wash them in water with some drops of lemon juice or rub half lemon against the pieces of artichoke.
Place the artichoke in the pot and cover them with water. Before they begin to boil, add the following ingredients:
- Stock cube
- A jet of crude oil
- Grated ripe tomato
- Plenty of sliced garlic
- Parsley
- One tablespoon of breadcrumbs
- A handful of pine nuts
- Saffron
Tender beans can optionally be added, fresh would be preferable. If you do not have fresh beans, you can use jarred beans (first remove the oil that the jar contains using a strainer). Frozen beans are not recommended since they are too big and have thick skin.
Boil all the ingredients for 45 minutes on medium heat and check salt level from time to time.
Serve hot in a bowl or deep dish and add some drops of lemon juice.
DINING AREAS
CUISINE
LOCAL RECIPES
