Autumn and winter are the perfect times to enjoy artichokes, a very traditional product of Spanish cuisine. We love to cook with them, because they provide many vitamins and are also excellent for eliminating liquids and lowering the abdomen. In addition to being very healthy, they are exquisite and there are many ways to enjoy them. with white wine with Montilla-Moriles denomination. If you dare to do them, try to choose good size artichokes, because you will use practically only your heart to eat them without finding hardness in their layers. With everything ready, you will only have to read to discover how to make artichokes to the Montillana, a typical and authentic preparation of the cuisine of Córdoba.
| 🚻 2 Diners | 🕘 45m | 🍵 Zen | 🤯 |
| Ingredients to make artichokes to the Montillana: |
| 4 very beautiful artichokes 1 piece of sweet onion 3 cloves of garlic 1 pinch of turmeric 1 small glass of white wine from Montilla-Moriles 30 grams of serrano ham 1 tablespoon of common wheat flour 3 tablespoons soup of olive oil 1 lemon jet 1 bouquet of good grass fresh |
| ADDITIONAL CHARACTERISTICS: Cheap cost, recommended for pregnant women, recommended for macrobiotics, |
Ingredients to make artichokes to the Montillana:
1. Cut both ends of the artichoke and remove the toughest layers until they see that the most yellowish leaves are left. Rub with the lemon juice to prevent them from blackening. On the other hand, put a casserole to heat with 1 or 2 liters of water, enough to cover the artichokes.
Trick: If the artichokes are very large, cut them in two halves.
2. When the water of the casserole is in boiling, throws two large pinches of salt and then puts the artichoke in the casserole and boils 10 minutes putting the lid in the casserole. Once cooked, leave the artichokes to drain to cut the cooking, do not worry if they were very whole, then you have to cook another little more.
Trick: The cooking of artichokes must be minimal and try not to be too soft.
3. Pica onion and sheets of garlic cloves. Meanwhile, put a pan to heat with a good stream of oil.
4. Once the oil is hot, sauté the onion and the garlic sheets until brown and add the flour, remove until it is mixed and do not let it burn, be a minute over low heat.
5. past this minute, pour the white-moiled wine, remove and you will see that a thick dough is formed, continues to remove and add a glass of water. Dilute until the dough turns into sauce, if it is too thick it adds more water.
6. Leave 3 minutes boil and add a pinches of turmeric and chopped peppermint. Let it continue to boil 3 more minutes and then introduce the artichokes you left draining.
7. Add the Serrano ham in chips and let it boil over medium heat 7 minutes without covering the casserole, test and give them a salt point, taking into account that the ham already carries a salty point.
8. The artichokes to the Montillana with its salsa and the ham shavings above, its sweet and delicate flavor will love it, you will love it.
