Spanish Artichokes with Saffron Sauce

Appetizers | Spanish cuisine

⏳ Time

2 hours 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Spanish Artichokes with Saffron Sauce

Ingredients

Ground Black Pepper - to taste
Salt - to taste
Parsley - 4 stems
White bread - 2 pieces
Cinnamon - ½ teaspoon
Saffron - to taste
Milk - 17 fl oz
Wheat Flour - 3 tablespoons
Garlic - 2 cloves
Olive Oil - 6 fl oz
Lemon - ½ piece
Spanish artichokes - 1 piece

Step by Step guide

Step 1

Trim the base of the artichoke and remove the outer leaves. Extract the inner stems and cut them 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. Submerge the artichokes in the pot and cook on low heat for 1 to 1.5 hours until they are soft.

Step 2

Meanwhile, heat the olive oil in a skillet over medium heat. Fry thin slices of bread for 2 minutes on each side until golden brown. Cut the toasted bread into pieces and place them on a plate lined with paper towels using a spatula.

Step 3

Let the artichokes dry, reserving the cooking water. Heat olive oil in a deep skillet and fry 1 clove of garlic for a few minutes until browned. Stir in the remaining flour and cook for another 2 minutes. Then discard the garlic. Add the artichokes to the skillet, pour in the milk and 250 ml of the reserved cooking water. Sprinkle with cinnamon, salt, and pepper. Cover with a lid and simmer on low heat for 30 minutes.

Step 4

Cut the remaining clove of garlic into 4 pieces and grind it in a mortar with saffron and toasted bread. Stir this paste into the skillet, cover again, and let it sit for another 10 minutes. Serve immediately, garnished with finely chopped parsley.