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Fresh artichokes in rosemary sauce with new potatoes and currants

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Recipe

Ingredients

  • 1 kg artichokes
  • 2 ripe tomatoes
  • 100 g fresh spring onions
  • 100 g potatoes
  • 10 g pine kernels
  • 10 g seedless currants
  • A few sprigs of rosemary
  • Extra virgin olive oil
  • 1 lemon
  • Salt and ground pepper
  • 1 slice of day-old bread
Artichokes are a frequent component of the gastronomy of the Province of Jaén, served in a wide variety of manners. In this recipe, we present a variation infused with the aromas of the Sierra. The artichoke is crunchy (if eaten roasted), succulent, juicy and subtle, affording a wide range of flavours, slightly bitter in taste with a sweet final touch. On this occasion, showcasing the artichoke's qualities, we are faced with a dish full of contrasts, boasting a perfect combination of ingredients. The rosemary's aroma and the currants' sweetness join the artichokes, in turn perfectly complemented by the tomato and spring onions, producing a dish of unequalled flavour.n con aromas de la Sierra. La alcachofa es crujiente (si se toma asada), suculenta, jugosa y fina, con una gran combinación de sabores, dotada de un ligero amargor y un toque final dulce. En esta ocasión, y haciendo gala a sus cualidades, estamos ante un plato de contrastes, con una combinación perfecta entre ingredientes. Al cuerpo de las alcachofas se une el aroma del romero y el dulzor de las pasas, consiguiendo un resultado bien trabado con el tomate y las cebolletas, de sabor inigualable.

Preparation

Fry the bread in the oil and remove. Add the spring onions cut into medium-sized pieces and lightly fry, along with the rosemary sprigs. Add the chopped tomatoes, removing their skin and seeds. Once lightly fried, add the peeled artichokes (only the white part), cut into quarters, removing the choke and rubbing with a sliced lemon beforehand.

Season and fry lightly for a few minutes. Mash the pine kernels and the slice of fried bread together and add. Cover with water and leave to cook until tender. Add salt as desired, top with the currants and the potatoes and serve.