We bring you a super recipe with this ingredient, from the chef Santi Palma (@santipalmacocinero)
HUMUS OF ARTWORKS AND PEAS, GRILLED ARTWORKS AND ALIOLI
Ingredients:
- 4 artichokes
- 500GR OF PEAS
- 3 dt GARLIC
- 30g TAHINI
- 70 gr AC OF OLIVE
- 3 LEMONS
- SALT
- PEPPER
1) Clean the artichokes by cutting off the upper part of the leaves, and discarding the first 3 or 4 layers. Also leave 3 or 4 cm of stem. The discard serves us to make a broth to cook the artichokes. While we are cleaning them, we rub them with lemon so that they do not rust.
2) In a deep pot we have “the discard”, 2 split lemons, salt and the already cleaned artichokes. It is important that they are completely submerged in the water to achieve even cooking. We bring to almost boiling temperature, and cook for 15 to 20 minutes. To check the cooking, we introduce a knife through the part where the stem and the heart meet, and it will be ready when we do not notice resistance.
3) Let cool in the same water. In case of keeping them until the next day, it is always better to keep them in the cooking liquid.
4) We process the previously blanched and peeled peas, with 1 artichoke already cooked, the tahini, the olive oil and the 3 cloves of garlic that we will have previously boiled in milk 3 times. Season with salt, pepper and lemon juice to taste
5) We again discard 1 or 2 layers of cooked artichoke leaves (we use those leaves to eat with olives and vinegar like my grandmother used to do), cut the stem in 2 and the artichoke in quarters. We remove the fluff from the center and grill the quarters and the stem.
6) We take a raw artichoke, cut off the upper part of the leaves, discard the first layers and then cut transversely very thin. Then we fry at approx 150gr to achieve crispy chips. They are ready when they stop bubbling. Transfer to a blotting paper and salt.
7) We put the hummus in the center, the artichokes sautéed on top, some drops of alioli and we finish with the crispy chips.
Source: Ambito
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