Grilled artichokes with Chorizo Criollo and Kombu Seaweed

Grilled artichokes with Chorizo Criollo and Kombu Seaweed

- Chorizo Criollo - Source of protein - Gluten-free - All season - At home
30 min / Easy

The traditional taste of Artichokes with the exotic touch of Kombu Seaweed

Ingredients

(For 4 people)
  • 1 dozen Artichokes
  • Chorizo Criollo with Kombu Seaweed
  • Maldon Salon
  • Extra Virgin Oil
  • Eggs (optional)
30 min

Preparation

Wash the artichokes and remove the hardest leaves.

Cut them into julienne.

Grill them in a frying pan with a dash of Extra Virgin Olive Oil.

In another frying pan, grill the Chorizo Criollo with Kombu Seaweed in thick slices.

Add the chorizo to the pan with the artichokes at the end.

In a deep dish place a good handful of artichokes with several pieces of chorizo on top.

When the mixture is in the frying pan you can add an egg to complete the dish.

TIP: Once the artichokes are done, and if they have not been salted before, sprinkle them with Maldon Salt and pour over them a stream of warm oil previously in the frying pan. The salt will melt and penetrate the artichokes.

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