VEGETARIAN

Spanish Artichokes in Marinade

Appetizers | Spanish cuisine

⏳ Time

2 hours

🥕 Ingredients

🍽️ Servings

Description

Spanish Artichokes in Marinade

Ingredients

Salt - to taste
Parsley - 1 stalk
Chicken Egg - 1 piece
Safflower Oil - 4 fl oz
Wheat Flour - 0.5 oz
Champagne Vinegar - 1 fl oz
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 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 to 1.5 hours, until they become tender. Drain the water and place the artichokes in a large bowl.

Step 2

Meanwhile, hard boil the egg and finely chop it. Finely chop the parsley.

Step 3

Whisk the vinegar with a pinch of salt, then, continuing to whisk, gradually add the oil. Pour the dressing over the artichokes and sprinkle with parsley and egg. Serve immediately.