20 preserved artichokes
2 garlic cloves
3 - 4 tbsp olive oil
1 glass of water + artichokes liquid
1 tbsp flour
1/2 glass of white wine
24 clean clams
pinenuts or chopped almonds
salt and pepper
Drain the artichoke and set the liquid aside.
Chop the garlics and brown them in frypan with hot olive oil. When almost ready add few pinenuts or chopped almonds for extraflavour.
In a mixer wisk the flour, white wine and the 1 cup of remaining liquid from artichokes plus some water until filling up 1 glass. Pour in the frypan.
Add the clams and cook until they are open. Then add the artichoke cutted in half and cook for a few minutes before serving. Add salt and pepper to taste.
4 large eggs
40 g of spinach
40 g of artichokes
1 tablespoon sultanas
3 tablespoon olive oil
lemon juice
Salt and pepper
mayonnaise
Cook the eggs and let cool.
In another saucepan boil the chopped artichokes with few drops of lemon juice to avoid oxidation, and salt. After 10 minutes add the spinach. Drain the water and grind in a blender. When it is done, add the sultanas and the olive oil. (those do not have to be grind)
Fill up the egg with the mixture. Season to taste.
Mayonnaise can be used for decoration, along with the yolks. Break the yolks in a bowl with a fork or in mortar, place it on top.
Tips_ Make spicy by adding paprika powder to the mayonnaise.
8 artichokes
2 leeks
1 onion
2 cloves of garlic
150 gr. boletus
zest of 1 lemon
parsley
virgin olive oil
butter
Chop the leek, onion and garlic. Lightly fry in a pan with a little olive oil and a tablespoon of butter. Incorporate the chopped boletus. Keep few for garnish.
1 kg lamb
300 g of artichokes
300 g of peas
150 g ripe tomatoes
150 g potatoes
2 onions
1/2 head of garlic
1 glass of white wine
10 g of pine nuts
flour
ground black pepper
paprika
olive oil
2 bay leaves
parsley and salt
2 eggs boiled
Clean the lamb, cut it, season and dip in flour. Lightly fry the meat in olive oil, when golden place it in a pot. (Keep the olive oil in the fry pan) Add about 1 liter of water, and boil for 20 min along with the chopped artichokes and potatoes. After that time, add the peas and cook for another 10 minutes.
12 artichokes
lemon juice
extra virgin olive oil
flour and beaten egg
salt and parsley
Spanish Sauce
Peel the artichokes and remove the tail. Leave to soak in water with lemon juice.
Boil in a saucepan with water, salt and parsley. Cook them for 10-12 minutes. Drain and let cool.
salted cod
egg
hard bread
garlic
red pepper
onion
tomato
cayenne & parsley
artichokes
potatoes
green peas (optional)
The fishballs should be prepared the night before. To make the fishballs mix the cod with an egg, a clove of minced garlic, parsley and some grated hard bread.
