Spanish Artichokes with Saffron Sauce
Appetizers • Spanish
Description
Spanish Artichokes with Saffron Sauce
Ingredients
- Ground Black Pepper to taste
- Salt to taste
- Parsley 4 stems
- White bread 2 pieces
- Cinnamon ½ teaspoon
- Saffron to taste
- Milk 15 fl oz
- Wheat Flour 3 tablespoons
- Garlic 2 cloves
- Olive Oil 5 fl oz
- Lemon ½ piece
- Spanish artichokes 1 piece
Step-by-Step Guide
Step 1
Trim the base of the artichoke and remove the outer leaves. Extract the inner stems and cut them into 4 cm pieces. Divide the heart into 4 parts. Place everything in a large bowl with water and the juice of half a lemon. Then mix a tablespoon of flour with water, pour the mixture into a pot, add water and a pinch of salt. Cover with a lid and bring to a boil. Submerge the artichokes in the pot and cook on low heat for 1 to 1.5 hours until they are soft.
Step 2
Meanwhile, heat the olive oil in a skillet over medium heat. Fry thin slices of bread for 2 minutes on each side until golden brown. Cut the toasted bread into pieces and place them on a plate lined with paper towels using a spatula.
Step 3
Let the artichokes dry, reserving the cooking water. Heat olive oil in a deep skillet and fry 1 clove of garlic for a few minutes until browned. Stir in the remaining flour and cook for another 2 minutes. Then discard the garlic. Add the artichokes to the skillet, pour in the milk and 250 ml of the reserved cooking water. Sprinkle with cinnamon, salt, and pepper. Cover with a lid and simmer on low heat for 30 minutes.
Step 4
Cut the remaining clove of garlic into 4 pieces and grind it in a mortar with saffron and toasted bread. Stir this paste into the skillet, cover again, and let it sit for another 10 minutes. Serve immediately, garnished with finely chopped parsley.
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