Mussels with Artichokes

The recipe, mussels and artichokes. La Vanguardia digital, we are surprised this week with a recipe that has enchanted market for being economical and sophisticated at the same time.

The mussels in a casserole with artichokes. The twist puts ascorbic acid, replacing the lemon as antioxidant artichokes. This acid is found in pharmacies and will not alter the taste of citrus juice laverduracomo.

ingredients
1kg mussels
5 artichokes
1 clove of garlic
thyme
laurel
Olive oil
1 tomato
salt
60 gr bacon in small blocks
1/2 small onion into cubes
1 glass devinoblanco
1 teaspoon of ascorbic acid per 1 liter of water

elaboration
Clean the artichokes and put them in a bowl with a quart of water and a teaspoon of ascorbic acid. Clean and wash the mussels and add them in a pot with a bay leaf, vinoblanco and a little water. Leave for two minutes, until the mussels are open. Strain the water and keep it in a bowl.
For the sauce: In a saucepan, poneraceitede olive, a clove of garlic, chopped onion and cut bacon tacos. Add the thyme and let cook 4 minutes.
Cut the artichokes into quarters and add to sauce. Put a little salt and add water we saved from cooking the mussels to cover the artichokes. Cover and leave for 4 minutes.
Remove the shells of mussels. Finally, add the mussels and tomato cut into squares. Remove from heat and season the dish olive conaceitede.