Artichokes with peas and broad beans. In the end I managed to publish this recipe for the Good Friday though is that many of you will not see the recipe until after Easter
In Cádiz the peas You are often called peas and to make this dish is often used a type of artichoke named globe if you come on my land and they offer a dish of artichokes with peas and broad beans already you know that it is not anything other than a few artichokes with peas and broad beans. Indeed, the recipe is for four because I advise that if you are two at home do double and congeléis half and thus will have food prepared for another day. The kitchen!
Ingredients for artichokes with peas and broad beans (for 4 people):
1 kilo of alcachofas1 kilogram of fresh beans with pod (350-400 grams grains) 1 kilo of fresh peas with sheath (desgranados 400-450 grams) 1 lemon and water to wash the big onion alcachofas1 (350 grams) 3 cloves of garlic grandes2 tablespoons of grated (about 30 grams) bread 10 Tablespoons (100 ml) olive oil 10 tablespoons of wine Chamomile (100 ml) 3/4 litre of broth of chicken (750 ml) saltRecipe for artichokes with peas and broad beans (for four people):
First of all will be to prepare the vegetables to the stew. So like beans and peas, and book them. Pull the pods. Preparing artichokes (looks like clean the artichokes) by removing the most green leaves, cutting the tips and separating the corner. Put the artichokes and the juice in water with lemon so that they do not rust.In a pan (where all the stew will do) put the well fine chopped onions with all the oil and a spoon small salt. Let that pochando be (softening the onion) over medium heat.Peel the garlic, cut into slices and add them to the onion. Continuous over medium heat.When the onion is well poached and start taking color add the breadcrumbs and stir for one minute. Then add the wine and let evaporate the alcohol part for a couple of minutes.Then Add the peas and beans and the rabitos of the artichokes. Stir for a minute and then place the artichokes from the rest of the vegetables and cover with the stock that can be hot or at room temperature.If the stock does not salt add a teaspoon of salt, but if the stock is already seasoned simply leaves that you take temperature and then test whether it is necessary to add a pinch more than salt. Left to the fire about 45-55 minutes until beans are soft (which will be the latest in cooking).They are made while the artichokes occasionally menea casserole catching it by the handles. No goals too the spoon to remove because they will dump the artichokes.When the vegetables are tender and you have the ready dish. Out of the kitchen and eat!To eat:
This recipe very well hold the freeze, but if you decide to add an egg to make set in peas I advise that you remove the part that you are going to freeze before adding the egg.
By the way if you don't have fresh peas and beans you can use frozen, the recipe works just as well although you have to bear in mind that you must use the amounts corresponding to the peas and broad beans desgranadas.
If you do not have Manzanilla wine uses the white wine that you usually use for cooking. The fine wine him also going very well to this recipe.
If you do not have hot chicken stock water and add a pill of concentrated chicken broth but keep in mind that this stock is usually something salty and it is normal that you don't have to add more salt to the recipe.
If when the vegetables are tender is too much broth in the Pan you can choose to up the heat to get a thicker sauce but eye, as it is not appropriate to remove much vegetables you run the risk of that grip you a little vegetable to the bottom of the Pan so you do so with caution.
This recipe looks great with a bit of ham in pieces but already could not use as a recipe for lent. Also comes it in handy an egg hard bitten or curdling an egg on peas and beans.
I hope that you like the recipe and enjoy at the table with this dish. Soon we will have more recipes. A greeting from chefs and cooks.
