ALCACHOFA RECIPES

Steps:

• Add the lemon juice to a large bowl of cold water. Trim the artichokes, cutting off the stalks to within 2 inches of the base of each artichoke and removing the tough outer leaves. Cut off the top quarter of the leaves from each.
• Slice each artichoke in half lengthwise or into quarters if very large. Remove the artichoke heart from each piece with a teaspoon then place into the bowl of cold water. This will keep them from discoloring while you do other parts of the recipe.
• Bring a large non-aluminum sauce pan of water to a boil. Add the artichokes and 1 tsp salt and simmer for 20 minutes, or until tender. Test by placing a skewer through the base. If cooked, the skewer will go through with little or no resistance.
• Strain then drain the artichokes on their cut side. Allow to cool.
• In a small bowl, combine the garlic, oregano, coriander, cumin and chili flakes. Season with salt and pepper and then blend in the sherry vinegar. Allow to marinate together for 10 minutes.
• Beating continuously, add the olive oil slowly to the mixture to make an emulsion (can use a food processor for this part).
• Arrange the artichokes in rows on a serving platter. Pour the dressing over the top and leave to cool completely.

Steps:

• Peel the artichokes. To do so, cut the top part, remove all the outer leaves and as well as the tail. Cut the artichoke in half and remove the “hairy” part that you will find in the middle with the help of a spoon. Place the peeled artichokes in a bowl of cold water and a few drops of lemon.
• Boil 1 and a half liters of water with salt in a saucepan. As soon as it boils, strain the artichokes and place them in the saucepan. Boil them for about 20 minutes.
• Strain the artichokes keeping some of the boiling water in a cup.
• Cut the garlic cloves into very small pieces. Cut the jamón serrano into small pieces as well. Heat 1 tablespoon of olive oil in a saucepan over medium heat and fry the garlic for about 1 and a half minutes until it starts to get brown.
• Add the jamón and mix everything together for another minute. Add the flour and stir constantly so that the flour doesn't stick to the pan.
• Add the flour and stir constantly so that the flour doesn't stick to the pan.
• Add the cup of water that you got from the artichokes and keep stirring so that you don’t get any lumps. As soon as it starts boiling again, you can add the artichokes and cook everything together for a minute.