Try a Manzanilla sherry such as Aurora from Sanlúcar de Barrameda. Its freshness and balanced acidity will lighten the slightly bitter flavor of the artichokes..
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Gulas Sautéed with Mushrooms, Artichokes and a Pine Nut Vinaigrette
Preparation
Wash the artichokes and cook them in three different ways:
1. Brown some garlic in olive oil, then add a little chopped ham. Add artichoke hearts and fry. Add a little milk, a little cream and salt. Leave to cook for a few minutes then blend in the Thermomix, season and strain.
2. Cook artichoke hearts in water with a little flour and lemon. Before they are completely cooked, remove from the heat and leave to finish cooking in the same water.
3. Using an electric slicer, slice artichoke hearts into thin wafers and fry in oil at 145ºC / 295ºF to make artichoke chips.
Brown the remaining garlic in oil, remove then fry the mushrooms, finally adding the gulas and some pine nuts. Roast the remaining pine nuts.
Presentation
Make a bed of artichoke purée. Top with the whole, sautéed artichoke hearts then add the mixed gulas, mushrooms and pine nuts. Garnish with the artichoke chips and a few roasted pine nuts.
Chef's Remark:
"Once the artichoke season begins, the local farmers bring along their early produce. Here we offer a version of textured artichokes, garnished with gulas to bring out the contrasts."
Preparation by: Koldo Miranda
1 hour
- 1 kg artichokes
- 250 gr mushrooms
- 400 gr gulas
- 100 gr pine nuts
- 250 ml milk
- 250 ml cream
- 250 ml Spanish olive oil
- 2 lemons
- 75 gr flour
- 50 gr Ibérico ham
- 3 garlic cloves
- 2.445 lb artichokes
- 8.818 oz mushrooms
- 14.109 oz gulas
- 3.527 oz pine nuts
- 8.924 fl. oz milk
- 8.924 fl. oz cream
- 8.924 fl. oz Spanish olive oil
- 2 lemons
- 2.646 oz flour
- 1.764 oz Ibérico ham
- 3 garlic cloves
- 2.445 lb artichokes
- 1.18 cup mushrooms
- 1.87 cup gulas
- 0.49 cup pine nuts
- 1.057 cup milk
- 1.057 cup cream
- 1.057 cup Spanish olive oil
- 2 lemons
- 0.375 cup flour
- 0.26 cup Ibérico ham
- 3 garlic cloves
Wine match