Croquetas de espigalls
26 March, 2018
Sautéed fava beans with snap peas and tupinambo purée
27 March, 2018Winter Recipe
SOUP OF WHAT’S LEFTOVER FROM THE ARTICHOKES
We have copied this recipe from the El Comidista blog. Tasting his dishes gives us as much pleasure as reading his witty posts.
Ingredients for 4
- 1 kg. of artichokes
- 2 medium potatoes
- 1 large leek or two small ones
- 3 medium onions
- 1 garlic clove
- 100 ml of white wine
- extra virgin olive oil
- Salt
Instructions
- Clean the artichokes by removing the outer leaves until the clearer ones appear. Cut the ends and cut and peel the stems. Use the hearts for other dishes (be careful because you have to leave them in water with lemon, if you don’t want them to turn brown).
- Put the leaves and other remains in a pot or in a pressure cooker and cover them with water. Salt them and cook for about 20 minutes (10 min if you cook them with pressure). Let it cool down.
- In the meantime, peel and chop the onions and leeks, and poach them in another casserole with a stream of olive oil and a pinch of salt over low heat for 20-30 minutes (the process can be accelerated with a pinch of baking soda).
- Grind the artichoke leaves with their broth. Strain it with a colander, pressing with a wooden spoon to release all the juice.
- Peel and crack the potatoes into pieces with the help of a fork or knife. Add them to the onion and leek, salt and sauté for 10 more minutes. Pour some wine and let the alcohol evaporate a couple of minutes.
- Add the artichoke broth to the potatoes and boil for about 15 minutes, stirring occasionally until the potato is well done and tears up. If the broth has become too liquid, crush a couple of pieces of potato and dissolve them (you can also crush everything and leave it as a puree). Add salt as necessary and serve.