35 minutes
Tender artichoke hearts served with a vibrant green sauce made from parsley, garlic, and olive oil, bringing the flavors of Catalonia to your table.
Fresh Artichoke Hearts Or Bottoms, cooked until tender
each
White Bread, crusts removed
slices
each
tablespoons
tablespoons
Flat Leaf Parsley, chopped
cups
tablespoons
to taste
1. Cook Artichokes
Cook the artichoke hearts or bottoms in salted water until they are tender. The key is to make sure the artichokes are tender but not mushy; you should be able to easily pierce them with a fork. Once done, drain and set them aside.
2. Fry Bread and Garlic
In a small skillet, heat 2 tablespoons of olive oil over medium heat and fry the ½ slice of white bread along with the garlic cloves. Cook until they are lightly browned and golden, which should take just a few minutes. Once they reach that perfect golden hue, drain them on paper towels to remove any excess oil.
3. Add Vinegar
Immediately after draining, pour the white wine vinegar over the fried bread, allowing it to soak in before you blend everything together. This step adds a delightful tang that balances the rich flavors.
4. Prepare Green Sauce
In a food processor, combine the fried bread, garlic, parsley, extra virgin olive oil, and a pinch of salt. Blend these ingredients until a creamy, vibrant green sauce forms. The key to a good sauce is getting that smooth, cohesive texture that makes it both visually appealing and delicious.
5. Serve
Finally, arrange the cooked artichokes on a serving dish and generously spoon the green sauce over them. Serve at room temperature, letting the flavors meld together beautifully.
Choose the freshest artichokes available. Look for firm, tightly closed leaves with a vibrant green color. Smaller artichokes tend to be more tender and are often easier to prepare.
Use the freshest herbs for a bright and punchy sauce. Consider a blend of parsley, cilantro, and mint, and mix with high-quality olive oil, garlic, and nuts for a velvety texture.
When prepping the artichokes, remove the tough outer leaves until you reach the pale, softer leaves. Trim off the top and stem, and be sure to rub all cut surfaces with a lemon to prevent browning.
Taste and adjust the green sauce seasoning with salt, pepper, and acid, like sherry vinegar or lemon juice, to brighten the flavors.
Simmer them in a mixture of water, lemon juice, and herbs to infuse them with flavor. Ensure they are tender but not overcooked – they should be easily pierced with a knife.
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