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Alcachofas De Tudela En Salsa (Tudela Artichokes)


Yield: 6 Servings

12 Artichokes
1 Onion
6 Garlic cloves
50 g Bacon or cured ham
2 tablespoon Flour
1/2 cup Olive oil

Clean the artichokes: remove the external leaves and cut off the stem. Cut off the top leaves with a sharp knife, too. Put the clean artichokes in a bowl with cold water, to avoid that they become black. In another bowl, boil water and add the drained artichokes one by one, to avoid that the water stop boiling. In the meantime, fry the chopped onion in a pan with oil, the chopped garlic cloves and the sliced bacon or ham. When they become golden, remove the pan from fire and add the flour. Drain the bowled artichokes and add to the onion sauce. Serve hot.

This recipe comes from the Saint Claire's Convent in Tudela (Navarra), in northern Spain.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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