Artichokes are at their best, so at this time we are consuming them at least a couple of times a week. Normally one of them is making baked artichokes, as simple as they are exquisite, who can resist them? But we also make many other dishes, both traditional and new recipes, see as an example that plate of artichokes with chickpeas and smoked cecina that you can see illustrating these lines, a delightful light artichoke stew with manzanilla wine and broth, which we accompany with some chickpeas creamy and we finish with the powerful flavor of cecina, although those who follow a vegetarian or vegan diet can omit this ingredient that is incorporated at the end.
So everyone can make this recipe to enjoy a very tasty seasonal product, we explain the preparation step by step below and do not hesitate to make adaptations and variants like the one we indicate about the broth, we use one of boletus that is also very powerful in flavor, but you can use the broth that you like the most or that you have ready to consume, you can even make this artichoke stew with water, as in this recipe. And you can replace the cecina with ham, or make a bigger change and add some toasted and chopped almonds that will provide an exquisite crunchy touch.
Ingredients (4 diners)
- 6-8 artichokes
- 2 cloves of garlic
- 3 tablespoons of extra virgin olive oil
- c/n of salt
- w/ freshly ground black pepper
- 125 ml of manzanilla wine
- 250 ml boletus broth
- 2 tablespoons of our seasoning for eggs (see recipe)
- 250-300 grams of cooked chickpeas
- 100 grams of smoked cecina.
Remove the outer leaves of the artichoke, until you reach the tender leaves, then cut off the tip that is still hard and peel the stem, also cutting off its end. Turn the artichokes by the part where the leaves have been torn off so that they are more polished and beautiful, and cut them into quarters lengthwise, it will be easier if you start with the stem so that it is perfectly straight.
If the artichoke has fluff in the heart, remove it with a nail. As you clean the artichokes, leave them in the bowl that you have prepared with plenty of water and lemon or sprigs of parsley, both ingredients will prevent the artichokes from oxidizing and turning black.
Heat a saucepan over low heat with the extra virgin olive oil and add the two cloves of garlic previously peeled and finely chopped to brown them. When they begin to color, add the well-drained artichokes, season to taste and sauté for a few minutes, until the artichokes also begin to color.
Then, wet with the wine and let evaporate, then cover the artichokes with the boletus broth (you can use the broth you prefer, vegetable, ham…) and bring to the boil with the covered pot. When it starts to boil, lower the heat to medium temperature, uncover and cook for about 15 minutes or until the artichokes are tender.
When there are five minutes left to cook, add the well-drained cooked chickpeas and our seasoning, which contains garlic, onion, paprika…), and continue cooking until the end of the indicated time, although it is approximate.
Finish and presentation
You can serve the dishes with the artichokes and chickpeas mixed together, or with the help of tongs, serve the artichokes first in an orderly fashion , and then the chickpeas . Recover all the juice that has remained from cooking and finish by distributing the finely chopped cecina, and optionally, with a thread of raw extra virgin olive oil. Enjoy your meal!
c/s = soup spoon
c/p = dessert spoon
c/c = coffee spoon
c/n = Quantity needed