VEGAN

Spanish Artichoke with Paprika

Appetizers | Spanish cuisine

⏳ Time

2 hours 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Spanish Artichoke with Paprika

Ingredients

Salt - to taste
Paprika - 1 teaspoon
Onion - 1 piece
Olive Oil - 3 tablespoons
Wheat Flour - 2 tablespoons
Lemon - 1 piece
Spanish artichokes - 1 piece

Step by Step guide

Step 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 sticks about 4 cm long. Divide the heart into 4 parts. Place everything together in a large bowl with water and the juice of half a lemon. Then mix one 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 to 1 ½ hours, until they become tender.

Step 2

Let the artichokes dry, but keep the water in which they were cooked. Heat the oil in a skillet, add the finely chopped onion and cook on low heat, stirring, for 8-10 minutes, until it becomes golden. Stir in the remaining flour and cook for another 2 minutes. Then add the paprika and slowly pour in 450 ml of the water in which the artichokes were cooked. Bring to a boil, stirring, and pour the mixture into a large pot. (If desired, you can strain the sauce to remove the onion).