domingo, 14 de octubre de 2012

Artichokes with Peas and Beans

Artichokes with peas and beans. In the end I managed to publish this recipe for Good Friday although many of you will not see the recipe until after Easter :)

In Cadiz peas peas are often called to make this dish and often used a type of artichoke artichoke called so if you come to my land and they offer a plate of Artichokes with Peas and beans you know that there is nothing but artichokes with peas and beans. By the way the recipe is for four because I advise that if you are two ye home twice and congeléis half and so you will have food prepared for another day. To the kitchen!
Ingredients for making Artichokes with Peas and Beans (serves 4):

    
1 kilo of artichokes
    
1 kilo of fresh beans with pods (350-400 grams shelled)
    
1 kilo of fresh peas with pods (400-450 grams shelled)
    
1 lemon and water to wash the artichokes
    
1 onion rather large (350 grams)
    
3 large garlic cloves
    
2 tablespoons bread crumbs (about 30 grams)
    
10 tablespoons olive oil (100 ml)
    
10 tablespoons manzanilla wine (100 ml)
    
3/4 of a liter of chicken stock (750 ml)
    
salt
Recipe for Artichokes with peas and beans (for four people):

    
The first thing is to prepare the vegetables for the stew. So shelled beans and peas and set aside. Strip the pods. Prepare the artichokes (look how clean the artichokes) removing the green leaves, cutting the tips and separating the corner. Put the artichokes and the corners in lemon water to avoid rust.
    
In a saucepan (where we all stew) add finely chopped onion with the oil and a teaspoon with salt. Let him go pochando (softening the onions) over medium heat.
    
Peel the garlic, slice and add them to the onion. Continuous medium heat.
    
When the onion is well poached and begin to brown add the bread crumbs and stir for one minute. Then add the wine and let it evaporate some of the alcohol for a couple of minutes.
    
Then add the peas and beans and artichokes rabitos of. Stir for a minute and then put the artichokes among the rest of the vegetables and cover with broth may be hot or at room temperature.
    
If the broth has no salt added a teaspoon of salt, but if the broth is seasoned and just let it take temperature and then test if necessary add a little more salt. Leave the fire about 45-55 minutes until the beans are tender (which will be the ultimate in cooking).
    
While the artichokes are occasionally shakes the pan holding it by the handles. No goals too spoon to remove it will undo the artichokes.
    
When the vegetables are tender and have the dish ready. Off the kitchen and to eat!
To eat:
This recipe freezing up very well, but if you decide to add an egg to curdle in peas I advise you to remove the part you're going to freeze before adding the egg.
By the way if you do not have fresh beans and peas can use frozen, the recipe works just as well but you have to keep in mind that you have to use the amounts of peas and beans shelled.
If you have not used Manzanilla wine white wine that usually use for cooking. Fine wine also goes well with this recipe.
If you do not have hot chicken broth and add water pill concentrated chicken broth but keep in mind that this is usually something salty broth and you usually will not have to add more salt to the recipe.
If when the vegetables are tender remains too broth in the pan can choose to turn up the heat to get a thicker sauce but be careful, as it is not convenient to remove much vegetables you risk that you grip a little to the bottom of the vegetable pan so do it with caution.
This recipe looks great with a bit of ham in cubes but I could not use it as prescription Lent. It also comes in handy chopped boiled egg or an egg curdle for peas and beans.
 

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