RECIPE
Confit artichoke flowers over romesco sauce
Confits
2 people
50 minutes
Easy difficult
What do you need?
Preparation
What do you need?
- 2 frozen Cynara artichoke flowers
- 2 ripe tomatoes
- 3 garlic cloves
- 40 g of toasted almonds
- 1 slice of stale bread
- 100 ml of olive oil
- 2 tablespoons of red wine vinegar
- Salt to taste
Preparation
- Place the tomatoes, garlic cloves, and a drizzle of olive oil on a baking tray. Roast in the oven at 180°C (350°F) for 50 minutes.
- Remove from the oven, peel the tomatoes and garlic, and transfer them to a food processor along with the toasted almonds, stale bread, vinegar, olive oil, and salt. Blend until smooth and set aside.
- Defrost the artichoke flowers, carefully open them, and sear them on both sides in a pan with a little olive oil.
- To serve, spread a generous layer of romesco sauce on a plate or serving dish and place the artichokes on top.
- Sprinkle with a bit of ground almond and they’re ready to enjoy.
Instrucciones
de uso de las
flores de alcachofa
PASO 1
Descongelar completamente en:
Frigorífico
durante + de 24h
Microondas
Modo descongelar
entre 2′ y 3′
PASO 2
Abrir cuidadosamente las
hojas de la alcachofa
hojas de la alcachofa
PASO 3
Cocínalas, como más te gusten. Te dejamos algunas recomendaciones
Sartén
10′ a fuego medio 8 min y voltear 2 min sobre las hojas
Horno
10′ a 190ºC calor arriba y abajo
Freidora
8º (4 min por cada lado a 180º)
PASO 4
Añade tus toppings favoritos.
