Alacachofas a la Sevillana (Seville Artichokes) (Spain)

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Alacachofas a la Sevillana (Seville Artichokes) (Spain)

Source: Encyclopedia of European Cooking

 

 

12 artichokes

1 lemon

oil for frying

3 cloves garlic

8 oz (225 g) new potatoes

1/2 teaspoon saffron

dash of vinegar

stock

salt

1/2 tablespoon (1 1/2 tsp) GF flour

 

 

Peel the leaves off the artichokes leaving the hearts only; submerge

in lemon juice and water to keep white. Fry the garlic in oil till

golden; take out of oil. In the meanwhile peel the potatoes. Toast the

saffron by putting it into a hot oven for a few minutes. Pound the

garlic and the saffron in a mortar with salt, a few drops of water or

stock and vinegar. Take the artichokes out of the lemon water and

drain. Put them into the oil in which the garlic has been fried,

together with the new potatoes, and simmer; add the flour mixed with 1

tablespoon stock and the garlic and saffron paste. Mix well and cover

to simmer slowly till tender, but taking care that the artichokes and

potatoes remain whole.