We love artichokes and this typical recipe from Córdoba gastronomy has captivated us. The Artichokes a la Montillana receive this name from the wine with which they are made with the Montilla-Morilas Designation of Origin. If you have not tried them, you are already taking too long because they are delicious.
Ingredients:- 1kg fresh artichokes
- 3 garlic cloves
- 1 onion
- 100g good serrano ham
- 200ml of Montilla-Moriles white wine
- 50g raw pine nuts
- 200ml of water
- Laurel
- Salt
- Pepper
- 1 tablespoon breadcrumbs
- A few strands of saffron
- We clean the artichokes, remove the green leaves and leave only the central part.
- We rub with a lemon so that they do not oxidize and we put them to boil in our Chef 20cm pot with plenty of water for 15-20 minutes, we check by pricking with a spike that they are tender.
- Once the artichokes are cooked, we drain them. We reserve the water.
- Chop the garlic and onions, put the extra virgin olive oil in the Chef pan and fry until everything is soft.
- Add the ham, bay leaf, saffron and mix with the sauce for one minute.
- We add the breadcrumbs that will help us thicken our sauce, sauté for a few seconds.
- In a small saucepan or frying pan, brown the pine nuts for a few minutes.
- Add the artichokes and pine nuts to the sauté pan, season with salt and pepper and add a little water from cooking the artichokes. We don't need to cover the artichokes, just have enough to make our sauce.
- Let it cook over medium-low heat for about 15 minutes, or until the sauce has the desired consistency.
- Once ready we serve. This dish is much better if we taste it the next day, this way the flavors will be more established and much richer.
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