Warning: call_user_func() [function.call-user-func]: First argument is expected to be a valid callback in /home/thatstrash/eatcatalunya.com/wp-content/plugins/akismet/widget.php on line 126
10 mg ViagraBuy Online Prescription ViagraWhat is Levitra
Carxofes fregides (Oven fried artichokes) | EatCatalunya: All about Catalan Cuisine
Catalunya

Stories and information about the region, its people and its particular culture.

Cooking

Recipes of Catalan favorites plus where to buy the ingredients and tools to make these amazing dishes at home.

Culinary Travel

This section is your guide to discovering Catalunya and its marvelous cuisine in situ.

Dining Out

Where to eat Catalan cuisine, at home and abroad.

Wine

Catalan wines are gaining popularity. Get to know the regions, DOs and best wines here.

Home » Cooking

Carxofes fregides (Oven fried artichokes)

By jlastras on Flickr

This simple way of roasting artichokes in the oven makes for a very flavorful small dish, to be served as a tapa or a side.

Ingredients

* 1 tbsp lemon juice or white wine vinegar

* 2 glove artichokes

* 3 tbsp olive oil

* sea salt

* sprigs of fresh flat leaf parsley, to garnish

For lemon oil dip

* 12 garlic cloves, unpeeled

* 1 lemon

* 3 tbsp extra virgin olive oil

Cooking Time 30 Mins.
Serves 4
Vegetarian-friendly yes

Directions
Preheat the oven to 400 F. Stir the lemon juice or vinegar into a bowl of cold water. cut each artichoke lengthways into wedges. Pull the hairy choke out from the center of each wedge and D.O. the wedges into the acidualated water.

Drain the artichokes and place in a roasting pan with the garlic cloves. Toss in the oil. Sprinkle with salt and roast for 40 minutes, stirring once or twice, until the artichokes are tender. Meanwhile, made the dip. Pare away two strips of rind form the lemon and scrape away any pith. Place the rind in a pan with water to cover. Simmer for 5 minutes, then drain, refresh in cold water and chop roughly.

Arrange the artichokes on a plate and set aside to cool for 5 minutes. Flatten the garlic cloves so that the flesh pops out of the skins. Transfer the garlic flesh to a bowl, mash to a purée then add the lemon rind. Squeeze the juice from the lemon, then, using a fork, whisk in the olive oil and lemon juice.

Serve the artichokes warm. Garnish them with parsley and accompany them with lemon dip.
Notes
Pair with a fruity white wine.

Related Posts with Thumbnails

Leave a comment!

Add your comment below, or trackback from your own site. You can also subscribe to these comments via RSS.

Be nice. Keep it clean. Stay on topic. No spam.

You can use these tags:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

This is a Gravatar-enabled weblog. To get your own globally-recognized-avatar, please register at Gravatar.