Homegrown artichokes with chistorra from Embutidos Ortiz, cold meats from La Rioja, simple recipes

Homegrown artichokes with Chistorra

• Chistorra • Gluten Free • Winter and Spring • At home
35 Min / Easy

A seasonal dish which is simply delicious

Ingredients

(For 4 people)
  • 12 Fresh artichokes
  • 1 Chistorra from Embutidos Ortiz
  • 2 garlic cloves
  • Olive oil
35 Min

Preparation

Clean the artichokes removing the hardest leaves until you come to the softer and whiter ones. Remove the tip and any excess stem with a sharp knife.

Put the artichokes into a saucepan with an ample amount of boiling water and salt. It is important that the artichokes are not in contact with the air, they must be completely submerged. A simple trick is to place a plate in the water or the vegetable strainer from a pressure cooker, so that the artichokes are submerged.

The cooking time greatly depends on the size. They should normally be cooked in around 20-25 minutes. This will take less time in a pressure cooker. Once they have been cooking for 20 minutes you can prick them with a knife to see if they are at their peak.

Heat the oil in a saucepan and add the chopped garlic. When they take on a waffle-like colour, add the artichokes. Sauté them and add the chopped chistorra. Gently fry for 4 minutes and serve immediately.

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