I first tried this dish when visiting my great-uncle in Spain. A long weekend of amazingly tasty food, beautiful art and stunning vistas from his beach side home.
At first I was sceptical, the dish smelt very strong of vinegar, but infact the vinegar had boiled away and all was left was moist artichokes with a great garlic tang.
He sourced some baby artichokes, which unfortunately I've never been able to find here in the UK. However, I've adapted the recipe to use tinned artichoke hearts which are just as tasty and tender, and also all the trimming and peeling has already been done for you!
Ingredients
- 2-3 tins of artichoke hearts (you can find these in supermarkets)
- 5-7 cloves of garlic
- Plain flour, one tablespoon
Implements
- Large saucepan
- Wooden spoon
Timing
Preparation and cooking 35-40minutes
Instructions
- Heat some oil in the pan
- Drain the artichoke hearts
- Cut the artichoke hearts into halves or quarters depending on size. You don't want to create a mulch, but you want all the leaf layers to be coated in the sauce.
- Fry the artichoke hearts until gold, do not allow to burn or crisp
- Crush or chop garlic cloves. Personally, the more garlic the better, but use less if you are not as fanatical as myself
- Add crushed garlic and flour to pan. The flour will help create a thick sticky sauce.
- Medium heat
- Stir garlic and flour until artichokes are coated, keep moving so garlic does not burn
- Add vinegar to taste.
- I like it quite strong and tangy so I would add half a glass of vinegar or more
- Keep adding vinegar until you are happy
- Season to taste
- Add water to keep moist ever now and then
- Simmer until artichokes are soft
Enjoy!
Marie V
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