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25 Nov

Artichokes with butifarra

The cooking show “Qui cuina avui?” on Xarxa+ suggested a simple and delicious recipe featuring one of the most appreciated vegetables of the season: the artichoke. A locally sourced ingredient that reaches its best consumption period between November and May. On this occasion, chef Núria Gironés shows us how to prepare artichokes with butifarra, a straightforward and tasty recipe.

Artichokes are a versatile, seasonal vegetable, highly valued for their tender texture and unique flavour. They are mainly grown in areas with a Mediterranean climate, where the soil is fertile and well-drained. In Catalonia, artichoke production is concentrated along the coastal areas throughout the territory, but the most notable for their long local farming tradition are those grown in the Baix Llobregat (the Prat artichoke) and in the Ebro Delta (the Baix Ebre and Montsià artichokes).

Today’s stars will be Prat artichokes in a recipe that’s truly finger-licking good.

Ingredients:

  • 4 artichokes

  • 2 sliced garlic cloves

  • A pinch of salt

  • Extra virgin olive oil

  • 1 or 2 pieces of black butifarra

  • 1 piece of pork belly

  • A splash of white wine

Preparation:

  1. Fill a pot with water and bring it to a boil. When it starts boiling, add a pinch of salt.

  2. Clean the artichokes by removing the tougher outer leaves and trimming the tips. Once the water boils, add the artichokes and cook them for about 9 minutes.

  3. While the artichokes cook, heat some extra virgin olive oil in a pan. Add the sliced garlic and fry until it begins to turn golden.

  4. When the garlic has taken on colour, add a splash of white wine and a ladle of the artichoke cooking water (this will make the sauce smoother and more flavourful).

  5. To thicken the sauce, gradually add a little cornflour, stirring until you reach the desired consistency.

  6. In another pan, brown the pieces of black butifarra and the pork belly.

  7. Once the artichokes are cooked and the sauce has reduced, plate the artichokes. Add the butifarra and pork belly, and pour the sauce over the top.

Now all that’s left is to enjoy this delicious dish.