Alachofas Guisadas a la Espanola (Artichokes Cooked in the Spanish Style)

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Alachofas Guisadas a la Espanola

(Artichokes Cooked in the Spanish Style)

 

 

6 to 8 artichokes

lemon juice

3 tablespoons (45 ml) oil

3 onions

1 gill (2 1/2 fl oz) (70 ml) (scant) vinegar

1 gill (2 1/2 fl oz) (70 ml) (scant) vegan white wine

1 gill (2 1/2 fl oz) (70 ml) stock

bay leaf

salt and pepper

1 clove garlic

1 tablespoon (3 tsp) GF flour

 

 

If the artichokes are big, take off all the leaves, and if they are

small and tender only take off the outer leaves, and cut off the ends.

Rinse well in water and lemon juice, drain and dry. Slightly fry

finely chopped onions in the oil and put in the artichokes, but do not

allow the onion to get brown. Add vinegar and wine and simmer till the

liquid has almost evaporated, leaving only about 3 tablespoons. Add

the stock, garlic clove and a bay leaf, cover and simmer till the

artichokes arc tender (about 30 minutes). Thicken the sauce with a

little flour, stirring well to; avoid lumps. Cook for another 2

minutes. Take out the bay leaf and the garlic and serve immediately.

 

 

6 to 8 servings.