Leave the chirlas with fat salt in water 12 hours, changing the water at least once. Peel the artichokes leaving the heart, and rub it with lemon juice.
| 🚻 6 Diners | 🕘 45m | 🍵 Between | 🤯 Medium |
| Ingredients to make chirlas in artichoke sauce: |
| 1 kg of chirlas 8 artichokes 100 g of serrano ham in taquitos or bacon 1 large onion 1 clove of garlic 1 glass of white wine 1 glass of vegetable broth 1 tablespoon of flour strands of saffron a jet of olive oil salt pepper white |
| ADDITIONAL CHARACTERISTICS: Average cost, boiled |
Ingredients to make chirlas in artichoke sauce:
2. Put a saucepan with half a liter of water to boil and bleach the artichokes five minutes in the water (out of fire). Let drain.
3. In a clay casserole sauté a chopped onion with a drip of oil, chopped garlic and ham tacos.
4. When it is transparent, add the artichokes and sauté five minutes, adding the glass of white wine.
5. Turn the chirlas water, wash them and throw them in the casserole. Add the saffron and the broth with the flour dissolved.
6. Boil over low heat, moving the pot with two kitchen cloths so as not to burn, to get the sauce.
7. Salpimentar and let the chirlas open slowly. Remove and let it stand for an hour before serving.
8. Heat gently, again, moving the casserole so that it does not stick, and serve at the same mud source.
