Fresh artichokes in rosemary sauce with new potatoes and currant

Artichokes are a frequent component of the gastronomy of the Province of JaƩn, served in a wide variety of manners. In this recipe, we present a variation infused with the aromas of the Sierra.

The artichoke is crunchy (if eaten roasted), succulent, juicy and subtle, affording a wide range of flavours, slightly bitter in taste with a sweet final touch.

On this occasion, showcasing the artichoke's qualities, we are faced with a dish full of contrasts, boasting a perfect combination of ingredients. The rosemary's aroma and the currants' sweetness join the artichokes, in turn perfectly complemented by the tomato and spring onions, producing a dish of unequalled flavour.


. 1 kg artichokes
. 2 ripe tomatoes
. 100 g fresh spring onions
. 100 g potatoes
. 10 g pine kernels
. 10 g seedless currants
. A few sprigs of rosemary
. Extra virgin olive oil
. 1 lemon
. Salt and ground pepper
. 1 slice of day-old bread


Fry the bread in the oil and remove. Add the spring onions cut into medium-sized pieces and lightly fry, along with the rosemary sprigs. Add the chopped tomatoes, removing their skin and seeds. Once lightly fried, add the peeled artichokes (only the white part), cut into quarters, removing the choke and rubbing with a sliced lemon beforehand.

Season and fry lightly for a few minutes. Mash the pine kernels and the slice of fried bread together and add. Cover with water and leave to cook until tender. Add salt as desired, top with the currants and the potatoes and serve.


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