Artichokes, the perfect flower.
Not so long ago we put Artichoke in the preferential place it deserved. Today we find this delicious, healthy and beautiful flower-shaped vegetable on the menus of almost any of our favorite restaurants. Cooked in different ways: grilled, oven, fried, stewed... But always with a respected protagonism, as a main course, as a starter, not just a simple accompaniment (although it could also be).
It is also one of those vegetables with which we have begun to learn to respect the season. That of the artichoke is from November to March, although on many occasions it lasts until May. It is, therefore, a good winter dish and the beginning of good weather.
Now we cannot go to eat it at one of those restaurants where we know that they give it the exact point of grilling, the perfect touch of salt or they know well how to confit it. But we can and should try it at home. It's artichoke season and you can still find it in your nearest neighborhood market, call them and ask them to take it home. Afterwards, it's up to you, but although its cleaning is laborious, the preparation is simple. Pay attention to the tricks they give us in the recipe for Círculo Marisquería.
Its perfect state.
Grilled artichokes: recipe from Círculo marisquería
INGREDIENTS:
Flour
Lemons
artichokes
**ELABORATION: **
1.First we clean the artichokes, cut the tail, remove the toughest leaves.
2. Once clean, we put them in water where we have squeezed a lemon with a handful of flour. For about 20 minutes.
3.Next, we fry them in boiling oil for 5 minutes.
4.Finally, we open the artichokes in flower and give them a heat stroke on the grill.
5. We add Maldon salt and that's it!
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